Tastes Better From Scratch · by Lauren Allen★ 4.9 (24)
Bulgur Salad
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 27%
CARBS 49G49% OF CAL
11G FIBER0G ADDED5G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 19G43% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty bulgur salad with chickpeas, fresh herbs, vegetables, and feta cheese tossed in a lemony vinaigrette. Perfect for meal prep or a light lunch.
mainmediterraneansaladbeansvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup uncooked bulgur (, or quinoa)
- 1 15-ounce can chickpeas (, drained and rinsed)
- ½ English cucumber (, chopped)
- 1/4 cup red onion (, diced)
- 1/2 cup fresh chopped parsley
- 1/2 cup fresh mint leaves (, chopped)
- ¼ cup fresh dill (, chopped)
- 1/3 cup feta cheese crumbles
- 1/3 cup whole shelled pistachios (, roasted)
- salt and freshly ground black pepper (, or flake salt, to taste)
- 1/4 cup extra virgin olive oil
- 1 large lemon (, zest and juice)
- 1/4 teaspoon ground cumin
- 1 clove garlic
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 27%
CARBS 49G49% OF CAL
11G FIBER0G ADDED5G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 19G43% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 496mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 432mg
- Calcium
- 141mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.