Bulgur & Chickpea Salad with Cranberries, Toasted A

Name: Bulgur & Chickpea Salad with Cranberries, Toasted Almonds and Cumin-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1/2 teaspoons Sea Salt; 1 cup Bulgur Wheat; 1 cup Canned Chickpeas (drained); 1/2 cups Dried, Unsweetened Cranberries; 1/4 cups Slivered Almonds, Toasted; 2 Tablespoons Sunflower Seeds; 2 whole Scallions Sliced Thin; ⅓ cups Fresh Lime Juice; 1/2 teaspoons Ground Cumin; 1 clove Garlic, Minced; 1/2 cups Good Quality Olive Oil; 1 pinch Sea Salt; 1 pinch Freshly Ground Pepper

Servings: persons

2 cups Water
1/2 teaspoons Sea Salt
1 cup Bulgur Wheat
1 cup Canned Chickpeas (drained)
1/2 cups Dried, Unsweetened Cranberries
1/4 cups Slivered Almonds, Toasted
2 Tablespoons Sunflower Seeds
2 whole Scallions Sliced Thin
⅓ cups Fresh Lime Juice
1/2 teaspoons Ground Cumin
1 clove Garlic, Minced
1/2 cups Good Quality Olive Oil
1 pinch Sea Salt
1 pinch Freshly Ground Pepper

1
Bring the 2 cups of water and salt to a boil in a saucepan and then add the bulgur.
2
Turn heat down to a simmer, cover the pan and let the bulgur cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.
3
Toss the cooked bulgur, chickpeas, cranberries, almonds, sunflower seeds and scallions together in a big bowl until combined.
4
Set aside.
5
In a small bowl, add the lime juice, cumin, garlic, olive oil, salt and pepper and whisk until smooth.
6
Pour half of the dressing over the salad and stir to coat the salad in dressing.
7
Taste and add more dressing as needed.
8
I enjoyed it warm but its best after it sits in the fridge for an hour or two.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Water, 1/2 teaspoons Sea Salt, 1 cup Bulgur Wheat, 1 cup Canned Chickpeas (drained), and more.

Yes, Bulgur & Chickpea Salad with Cranberries, Toasted Almonds and Cumin-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgur & Chickpea Salad with Cranberries, Toasted Almonds and Cumin-Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions