Bulgur Salad with Chick Peas, Cucumbers, Red Peppers, Lemon and Dill

Author Mavis Butterfield


  • 1 cup bulgur
  • 1/3 cup sweet onion , finely chopped
  • 1/2 sweet bell pepper , diced
  • 1 small English cucumber , seeded and diced
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped parsley
  • 1 15- ounce can chickpeas , drained and rinsed
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic clove , finely minced
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • Salt and pepper to taste


  1. Cook your bulgur. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part bulgur to 2 parts liquid {I use vegetable stock most of the time}. For example, 2 cups of liquid to 1 cup of uncooked bulgur. Let the bulgur rest for a good 15 minutes after cooking.
  2. If you don’t have a rice cooker, you can boil the water {or whatever liquid you’re using}, add a pinch of salt, then stir in the bulgur. Cover and let it sit until all the water is absorbed, normally about 30 minutes.
  3. Combine all ingredients in a large bowl and season with salt and pepper to taste. I added a bit more salt than the sprinkling I normally use {I used about a teaspoon}, and it gave it just the right about of seasoning. Serve cold and enjoy!