Vegan Bulgur Salad with Chickpeas
Enjoy our tasty vegan bulgur wheat salad! With chewy bulgur wheat, chickpeas, and plenty of fresh herbs, it's a colorful and healthy option for lunch or dinner, ready in just 15 minutes!
Servings: 4 servings
Calories: 213kcal
Equipment
- Small saucepan
Ingredients
- scant 1 cup vegetable broth 200 ml/ 6.7 fl. oz
- ⅔ cup fine bulgur 150 g/ 5.5 oz, Note
- 1 can chickpeas 400 g/ 14 oz
- 4 tablespoons parsley chopped
- 3 tablespoons dill chopped
- 2 tablespoons mint chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- chili flakes to taste
- fine sea salt and ground black pepper to taste
Instructions
- Prepare bulgur wheat: Pour the vegetable broth into a saucepan and bring it to a boil. Add the bulgur, cover, and remove from the heat. Let stand for 5 minutes. Transfer to a bowl, loosen with a fork, and let cool slightly. scant 1 cup/ 200 ml vegetable broth + ⅔ cup/ 150 g fine bulgur
- Drain and rinse the chickpeas. Add them to the bulgur and stir. 1can chickpeas
- Add the chopped herbs, olive oil, balsamic vinegar and, chili flakes, some salt and pepper to taste.4 tablespoon parsley + 3 tablespoon dill + 2 tablespoon mint + 2 tablespoon olive oil + 1 tablespoon balsamic + chili flakes + salt + pepper
- Stir to combine and adjust the taste again.
Notes
- The fine bulgur I used only needed to be soaked in the hot broth for 5 minutes. However, there are different sorts of bulgur, some finer, some coarser. Coarser kinds need to be cooked differently. Please make sure you read the packet's instructions as well. Prepare the bulgur as indicated on the box and proceed with the recipe.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 451mg | Fiber: 6g | Sugar: 7g