Bulgur Salad with Chickpeas, Pomegranate Seeds and

Name: Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Bulgur Wheat; 1- 1/4 cup Water; 1/4 cups Fresh Lemon Juice; 2 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Ground Cumin; 1/2 teaspoons Ground Coriander; 1 teaspoon Salt; 1 teaspoon Freshly Ground Black Pepper; 3 whole Green Onions, White And Greens Parts, Thinly Sliced; 1 whole Red Jalapeno Or Serrano Chile, Seeded And Minced; 1 clove Garlic, Minced; 1 pound Fresh Chickpeas, Shelled (or Sub 1 Cup Thawed Frozen Green Chickpeas Or Canned Chickpeas, Drained And Rinsed For The Pound Of Fresh); 1/2 cups Pomegranate Seeds (or Arils); 1/4 cups Sliced Almonds, Lightly Toasted; 1/2 cups Packed Fresh Mint Leaves, Chopped; 1/2 cups Packed Fresh Flat-leaf Parsley Leaves, Chopped

Servings: persons

1- 1/2 cup Bulgur Wheat
1- 1/4 cup Water
1/4 cups Fresh Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Ground Cumin
1/2 teaspoons Ground Coriander
1 teaspoon Salt
1 teaspoon Freshly Ground Black Pepper
3 whole Green Onions, White And Greens Parts, Thinly Sliced
1 whole Red Jalapeno Or Serrano Chile, Seeded And Minced
1 clove Garlic, Minced
1 pound Fresh Chickpeas, Shelled (or Sub 1 Cup Thawed Frozen Green Chickpeas Or Canned Chickpeas, Drained And Rinsed For The Pound Of Fresh)
1/2 cups Pomegranate Seeds (or Arils)
1/4 cups Sliced Almonds, Lightly Toasted
1/2 cups Packed Fresh Mint Leaves, Chopped
1/2 cups Packed Fresh Flat-leaf Parsley Leaves, Chopped

1
Place the bulgur in a large heatproof bowl.
2
Bring the water to a boil in a saucepan then pour the boiling water over the bulgur.
3
Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper.
4
Cover and let it stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.
5
Fluff the bulgur with a fork.
6
Add all of the remaining ingredients except the mint and parsley and stir to combine.
7
If the bulgur is too dry, add more olive oil or lemon juice.
8
Taste and adjust seasoning.
9
Cover and refrigerate for up to 4 hours if not serving immediately.
10
If you refrigerated it, bring it to room temperature before serving.
11
Add the mint and parsley and gently combine.
12
Recipe from Almonds: Recipes, History, Culture by Barbara Bryant & Betsy Fentress.
13
Recipe by Lynda Balslev.

355

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 16 ingredients. The key ingredients include: 1- 1/2 cup Bulgur Wheat, 1- 1/4 cup Water, 1/4 cups Fresh Lemon Juice, 2 Tablespoons Extra Virgin Olive Oil, and more.

Yes, Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds 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 Salad with Chickpeas, Pomegranate Seeds and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions