Bulgar Chickpea Salad

Layne Arceneaux-Langley  |  12/20/2017 6:56:38 PM

nut info bulgar salad.JPG thumbnail

Serving Size: 1/6 of recipe
Yield: 6 servings


1 ¼ cups water
1 cup coarse bulgar
1 teaspoon dried parsley
1 teaspoon minced onion
1 teaspoon soy sauce
½ cup chopped green onions
½ cup raisins
½ cup chopped carrots
3/4 cup canned chickpeas (garbanzo beans), drained and rinsed


2 tablespoons oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 garlic clove, minced
Black pepper to taste


1. In a medium saucepan, bring water to boil. Stir in bulgar, parsley, minced onion, and soy sauce. Reduce heat to low and cover. Simmer 15-20 minutes (until all water is absorbed and bulgar is not too crunchy). Do not overcook.

2. Remove from heat and allow to cool; fluff with fork.

3 .Combine dressing ingredients; stir well.

4. Put bulgar mixture in a large bowl. Pour dressing over bulgar mixture and mix well.

5. Stir in green onions, raisins, carrots, and chickpeas. Cover and chill for several hours.

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