Joanna Gaines’ Bulgur Salad
There’s something so satisfying about a salad that feels like a full meal—fresh, colorful, and brimming with bold flavors and nourishing ingredients. I found this recipe for Joanna Gaines’ Bulgur Salad in Magnolia Table Volume 2 — A Collection of Recipes for Gathering when I was looking for a side dish to make.
I love how bright and herbaceous Bulgur Salad is. Think of it like a cross between tabbouleh and a grain bowl.
It’s the kind of dish that’s even better the next day as the flavors meld together in the fridge. And it’s a great canvas for whatever fresh veggies or herbs you have on hand.
The beauty of Bulgur Salad is that it’s more of a formula than a rigid recipe.
Swap the chickpeas for black beans, use basil instead of mint, or add in whatever leftover roasted veggies you have from dinner.
It’s a meal that feels good to eat and makes you feel good after eating it.
If you’ve never tried bulgur before, let this salad be your introduction.
I promise it will quickly earn a regular spot in your recipe rotation.
Serving Ideas
- Serve it alongside a Grilled Pork Chop, salmon, or shrimp for an easy dinner.
- Pile it into lettuce cups or pita bread for a refreshing lunch wrap.
- Top it with a dollop of hummus or tzatziki and a few slices of avocado.
- Add chopped nuts (like pistachios or almonds) for an extra crunch.
What is Bulgur Salad?
Bulgur Salad is a dish made with bulgur wheat, a whole grain that has been parboiled, dried, and cracked.
It’s known for its chewy texture and nutty flavor, and it absorbs flavors well, making it perfect for salads.
Ingredients
- Bulgur
- Salt
- Boiling water
- Extra virgin olive oil
- Green onion, diced
- Red bell pepper, diced
- English cucumber, medium diced
- Fresh dill, chopped
- Fresh parsley, chopped
- Fresh lemon juice
- Garlic clove, finely minced
- Ground black pepper
- Flaky sea salt
How to make Bulgur Salad
Place the bulgur in a large heatproof bowl with 1 teaspoon of the kosher salt and the boiling water.
Cover the bowl tightly with plastic wrap and let sit until all the water is absorbed, 20 to 25 minutes.
Add the remaining 1 teaspoon kosher salt, 3 tablespoons of the olive oil, the green onion, bell pepper, cucumber, dill, parsley, chickpeas, lemon juice, garlic, and ground black pepper. Stir, taste for seasonings, and add more salt, pepper, or lemon juice, if desired.
Top with dill sprigs, cracked black pepper, and flaky sea salt. Drizzle with the remaining 1 tablespoon olive oil.
Chill for at least 1 hour before serving.
Store in an airtight container in the refrigerator for up to 3 days.
More Joanna Gaines’ Recipes
Joanna Gaines’ Cold Buffalo Chicken Dip
Bulgur Salad
Ingredients
- 1½ cups 9.75 ounces bulgur, regular or light (golden)
- 2 teaspoons kosher salt plus more to taste
- 2 cups boiling water
- 4 tablespoons good – quality extra virgin olive oil
- ⅓ cup diced green onion
- ¾ cup diced red bell pepper
- 1½ cups medium – diced English cucumber
- ¼ cup finely chopped fresh dill plus sprigs for garnish
- ⅓ cup finely chopped fresh parsley
- One 15 – ounce can chickpeas rinsed well and drained
- 6 tablespoons fresh lemon juice from about 2 large, plus more to taste
- 1 garlic clove finely minced
- ½ teaspoon freshly ground black pepper plus more to taste
- Freshly cracked black pepper and flaky sea salt such as Maldon
Instructions
- Place the bulgur in a large heatproof bowl with 1 teaspoon of the kosher salt and the boiling water.
- Cover the bowl tightly with plastic wrap and let sit until all the water is absorbed, 20 to 25 minutes.
- Add the remaining 1 teaspoon kosher salt, 3 tablespoons of the olive oil, the green onion, bell pepper, cucumber, dill, parsley, chickpeas, lemon juice, garlic, and ground black pepper. Stir, taste for seasonings, and add more salt, pepper, or lemon juice, if desired.
- Top with dill sprigs, cracked black pepper, and flaky sea salt. Drizzle with the remaining 1 tablespoon olive oil.
- Chill for at least 1 hour before serving.
- Store in an airtight container in the refrigerator for up to 3 days.
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