Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill. 5 stars based on 5 votes Share on TwitterShare on FacebookShare on Pinterest Made with bulgur, fresh herbs, chopped vegetables and buttery chick peas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches. If you’re unfamiliar with bulgur, it’s a chewy and nutty-tasting Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and cracked. To begin, prepare the bulgur. In the meantime, prepare the vegetables and herbs. I like to soak the red onions in cold water to remove the raw onion taste. Fluff up the cooked bulgur with a fork… Then combine it with the vegetables, herbs, chick peas and spices.
Add the freshly squeezed lemon juice and olive oil. Then toss to combine, season to taste and serve. Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill By Jennifer Segal Ingredients Instructions Bring a kettle of water to a boil. Nutrition Information.
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