Takeaway Chick Peas Bulgur Salad


Simple to make Chickpeas salad with bulgur

Easy to prepare and to keep fresh, this salad is your perfect takeout lunch

Too hot to cook?

Sometimes, there are these days where it is just too hot to stand at the stove and cook. How good that there are salads!

The Chickpeas Bulgur Salad is totally easy to make and actually you only need a kettle to prepare the bulgur.

So the stove remains cold 🙂

Best of all: If anything is left over, put it in the fridge and the salad will be just as good the next day.

The perfect salad for lunch at work!

Chick Peas Bulgur Salad - Jennifer Vahlbruch
Chick Peas Bulgur Salad - Jennifer Vahlbruch
Chick Peas Bulgur Salad - Jennifer Vahlbruch
Chick Peas Bulgur Salad - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your Chick Peas Bulgur Salad.

Chick Peas Bulgur Salad - Ingredients - Jennifer Vahlbruch
Chick Peas Bulgur Salad - Jennifer Vahlbruch

Chick Peas Bulgur Salad

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

The Chick Peas Bulgur salad is simple to make and the kitchen stays almost cold. Perfect for hot days in summer.


  • 1 cup (170 grams) bulgur
  • 1 bunch green onions, chopped in fine rings
  • 1/2 bunch parsley, coarsely chopped
  • 15 cherry tomatoes, cut in halfs
  • 2 cans or glasses chickpeas (one can net wt. approx. 15.5 oz)
  • 1 1/2 limes, the juice
  • 6 tablespoons olive oil
  • 1 1/2 tablespoon agave syrup
  • 1/2 teaspoon chili flakes
  • Salt
  • 1 cup (100 grams) walnuts


    1. Prepare the bulgur according to the packing instructions and set it aside to cool. *
    2. Remove the roots of the spring onions and cut the spring onions into fine rings. **
    3. Coarsely chop the parsley.
    4. Cut the cocktail tomatoes in halves.
    5. Rinse the chickpeas in a sieve and then dab dry.
    6. Coarsely chop the walnuts and roast them in a pan. Set them aside to cool.
    7. Mix lime juice, olive oil and agave syrup to a dressing.
    8. Season the dressing with chilli flakes and salt.
    9. Mix all the ingredients together well in a large bowl.
    10. Let the salad steep for at least 15 minutes. It tastes better in my opinion.
    11. Finally, spread the roasted walnuts as a topping on the salad. ***


* I always pour boiling broth over the bulgur and let it steep for 15 minutes. If you use broth instead of saltwater, the bulgur is spicier.

** I always cut the rings about 0,1 inches (3 mm) thick.

*** When you make the salad for the next day, keep the walnuts separate. Otherwise, they won't be crunchy.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 914Total Fat: 44gSaturated Fat: 5,1gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 182mgCarbohydrates: 109gFiber: 21gSugar: 18gProtein: 31g

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