lunch
Bulgur Chickpea Salad
Ingredients, directions and serving information for Bulgur Chickpea Salad.
Original recipe text is provided in English.
Servings: 6
Total time: 175 min
Ingredients
- 1 1/4 cups water
- 1 cup bulgur
- 1 teaspoon dried parsley
- 1/3 tablespoon onion, minced
- 1 teaspoon soy sauce, reduced sodium
- 1/2 cup scallions, chopped
- 1/2 cup raisins
- 1/2 cup carrots, chopped
- 3/4 cup canned chickpeas, low-sodium, drained and rinsed
- Dressing
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce, reduced sodium
- 1 garlic clove, minced
- black pepper
Instructions
- Wash hands with soap and water.
- Bring water to boil in medium saucepan. Stir in bulgur, parsley, minced onion, and soy sauce. Cover and reduce heat; simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunchy). Do not overcook.
- Remove from heat and allow to cool; fluff with fork.
- Combine dressing ingredients; stir well. Pour over bulgur mixture and mix well.
- Stir in scallions, raisins, carrots, and chickpeas. Cover and chill for several hours. Store in refrigerator.
Source-reported nutrition per serving
serving Size1/6 of recipe
calories198 calories
protein6g
carbohydrate35g
fat6g
saturated Fat1g
fiber7g
sugar10g
sodium187mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
