Bulgur Salad
Elevate your meal with Joanna Gaines' Bulgur Salad, featuring bulgur wheat and a mix of fresh veggies that deliver bold flavors.
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.
Tried this recipe?Let us know how it was!