Easy Bulgur Salad Recipe From Scratch

A Grain from My Past

I first had bulgur at my grandmother’s table. She called it “sunshine grain.” It was simple and good. I still laugh at that name.

It reminds me that food does not need to be fancy. It just needs to be made with love. That is a lesson that matters in the kitchen and in life.

Let’s Get This Salad Started

First, we wake up the bulgur. Pour one cup of it into a bowl. Then add two cups of boiling water. Let it sit and get fluffy.

This takes about half an hour. It is a good time to relax. What is your favorite thing to do while you wait for food to cook?

The Magic is in the Mixing

Now for the fun part! Chop your cucumber and onion. Toss in the chickpeas and all those fresh, green herbs. Doesn’t that smell amazing?

All the colors and textures make this salad special. Fun fact: the herbs are not just for flavor. They are little powerhouses of good things for your body.

A Little Zing for Your Bowl

The dressing is what ties it all together. Whisk the olive oil, lemon juice, and spices. The smell of lemon and cumin is so bright.

Pour it over the cooled bulgur and give it a good stir. This lets every single bite taste wonderful. Do you like a lot of dressing or just a little on your salads?

Why This Salad Feels So Good

This salad is more than just a meal. It is full of plants and grains that give you long-lasting energy. That is a “why this matters” insight for sure.

Eating food that makes you feel strong is a form of self-care. It is a simple way to be kind to yourself. I hope you feel that goodness with every bite.

Your Turn in the Kitchen

Now you have the recipe. The final touch is the feta and pistachios on top. They add a nice, salty crunch.

This salad is perfect for a hot day. It gets even better after sitting in the fridge. If you make it, will you tell me what you think?

Ingredients:

Ingredient	Amount	Notes
Uncooked bulgur or quinoa	1 cup
Chickpeas	1 (15-ounce) can	Drained and rinsed
English cucumber	1/2	Chopped
Red onion	1/4 cup	Diced
Fresh parsley	1/2 cup	Chopped
Fresh mint leaves	1/2 cup	Chopped
Fresh dill	1/4 cup	Chopped
Feta cheese	1/3 cup	Crumbles
Pistachios	1/3 cup	Whole, shelled, roasted
Salt and black pepper	To taste
Extra virgin olive oil	1/4 cup	(For Dressing)
Lemon	1 large	Zest and juice (For Dressing)
Ground cumin	1/4 teaspoon	(For Dressing)
Garlic	1 clove	(For Dressing)

My Favorite Sunny Bulgur Salad

I love a recipe that feels like sunshine in a bowl. This bulgur salad is just that. It is fresh, simple, and so good for you. My grandkids even ask for seconds.

Making it is as easy as pie. Step 1: First, put your bulgur in a bowl. Pour two cups of boiling water right over it. Let it sit for about half an hour. It will soak up all that water and get nice and fluffy. I use this time to water my kitchen herbs. (A hard-learned tip: Make sure your water is truly boiling for the fluffiest bulgur!)

Step 2: Now for the magic dressing. Whisk the olive oil, lemon juice, and spices together. Doesn’t that smell amazing? Let the bulgur cool down first. Then pour this zesty dressing all over it. Stir it up so every little grain gets coated. I still laugh at the time I forgot to let it cool. The herbs wilted right away!

Step 3: This is the fun part. Toss in the chickpeas, crunchy cucumber, and all those lovely green herbs. The feta and pistachios go in last. They add a lovely salty crunch. Give everything a good, gentle stir. Do you think feta or pistachios are the best part? Share below!

Step 4: Your salad is ready to eat. I think it tastes best after sitting for a bit. The flavors all get to know each other. Keep any leftovers in the fridge. It makes a perfect lunch for the next day.

Cook Time	0 minutes
Total Time	40 minutes
Yield	4 servings
Category	Lunch, Salad

Three Fun Twists to Try

This salad is like a blank canvas. You can paint it with so many different flavors. Feel free to play around with what you have in your kitchen. It is hard to go wrong.

The Garden Party: Add sweet cherry tomatoes and crunchy bell peppers for extra color.

The Zesty Spice: Mix in a pinch of red pepper flakes. It gives the salad a little happy kick.

The Summer Berry: Toss in a handful of fresh blueberries or chopped strawberries. It sounds funny, but it is delicious. Which one would you try first? Comment below!

Serving It Up Just Right

This salad is wonderful all on its own. But it also loves company. I like to serve it with warm pita bread for dipping. It is also lovely next to a simple grilled chicken breast.

For a drink, a glass of crisp iced tea with mint is perfect. If you are feeling fancy, a chilled glass of Sauvignon Blanc pairs beautifully. Which would you choose tonight? No matter how you serve it, I hope it brings a little sunshine to your table.

Keeping Your Bulgur Salad Fresh and Tasty

This salad loves a cool home in your fridge. Just pop it in a sealed container. It will stay happy for two to three days.

I do not suggest freezing this one. The fresh cucumbers and herbs get too sad and watery. They lose their lovely crunch.

You can make a big batch for easy lunches. I remember making this for my grandson’s soccer team. It was so easy to grab and go. This saves you time on busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Salad

Is your bulgur too wet? Just drain any extra water with a strainer. No one likes a soggy salad. This keeps the texture light and fluffy.

Does the raw onion taste too strong? Soak the diced onion in cold water for ten minutes. I once forgot this step and my eyes watered all day. This simple trick makes the onion taste much milder.

Is your salad tasting a bit flat? Add another squeeze of fresh lemon juice. Getting the flavor right makes you feel like a real chef. It builds your confidence in the kitchen.

Which of these problems have you run into before?

Your Bulgur Salad Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use quinoa instead of bulgur. It works perfectly.

Q: Can I make it ahead?
A: Absolutely. It is great for making the night before.

Q: What if I do not have pistachios?
A: Use almonds or sunflower seeds. It will still be delicious.

Q: Can I double the recipe?
A: Of course! It is wonderful for feeding a crowd.

Q: Is the feta cheese optional?
A: Yes, you can skip it. The salad is still very tasty without it. Fun fact: Chickpeas are full of protein to keep you going!

Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this bright, sunny salad. It always reminds me of a summer picnic. Cooking is about sharing and creating joy.

I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.