This Bulgur Salad recipe has crisp vegetables, feta cheese, and an easy dressing tossed with cooked bulgur. It's quick, healthy, flavorful, and perfect for any BBQ or lunch meal prep!
Combine bulgur and 2 cups boiling water in a medium bowl. Set aside for 30 minutes to an hour, or until water has been absorbed and bulgur is tender (OR cook quinoa according to package instructions).
Make dressing by whisking dressing ingredients in a bowl. Once bulgur or quinoa has cooled, pour dressing on top and stir to combine.
Add chickpeas, cucumber, onion, parsley, mint, dill and pistachios and stir to combine. Top with feta and salt and pepper, to taste.
Serve cold or room temperature. Store leftovers in the fridge and enjoy within 2-3 days.
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Notes
Make Ahead Instructions: The whole salad bulgur salad recipe can be made the day before, or you can prep the components. Chop all of the veggies ahead of time, and cook bulgur the day before and keep in an airtight container in the fridge.Storage Instructions: Keep leftovers in the fridge and enjoy within 2-3 days. Makes the perfect meal prep for lunch.Variations:
Additional Veggies: Add cherry tomatoes, chopped bell pepper, fresh arugula, or pickled red onion.
Tzatziki Sauce: Drizzle on Tzatziki sauce instead of feta cheese.
Hummus: To increase protein and fiber, add a scoop of hummus on the side.