I make this bright bowl when I want crunch that meets comfort. It is my spin on the famous Hollywood lunch, built for real kitchens. Think tender bulgur, crisp cucumber, snappy red onion, mint, parsley, and a happy rain of pistachios. Feta adds a creamy lift. Lemon and olive oil tie it all together with clean flavor. We love how fast it comes together. I cook once, then scoop all week. It fits right into Vegetarian Salad Recipes, salad recipes vegetarian, recipes salad, Healthy Salad Recipes Vegetarian, recipes salads, vegan salad recipes, and plain salad recipes. The mix stays fresh, the herbs keep it lively, and the texture stays playful from first bite to last. Make it for lunch, bring it to a friend, or park it in the fridge for late night fridge raids. No fuss, no stress, just a bowl that tastes bright and feels good. If you want more bite, add extra lemon. If you want more cream, add more feta. Your bowl, your rules, and I am cheering for you.
Table of Contents
- 1) Key Takeaways
- 2) Easy Jennifer Style Chickpea Bulgur Salad Recipe
- 3) Ingredients for Jennifer Style Chickpea Bulgur Salad
- 4) How to Make Jennifer Style Chickpea Bulgur Salad
- 5) Tips for Making Jennifer Style Chickpea Bulgur Salad
- 6) Making Jennifer Style Chickpea Bulgur Salad Ahead of Time
- 7) Storing Leftover Jennifer Style Chickpea Bulgur Salad
- 8) Try these Salad next
- 9) Jennifer Style Chickpea Bulgur Salad
- 10) Nutrition
1) Key Takeaways
- Fast prep that fits busy days and calm weekends
- Crunch from cucumber and pistachios with tender bulgur
- Protein from chickpeas with creamy feta for balance
- Lemon and olive oil keep the flavor bright and clean
2) Easy Jennifer Style Chickpea Bulgur Salad Recipe
We build a bowl that works for real life. Vegetarian Salad Recipes guide the plan and the pantry. Vegetarian Salad Recipes sit in my head when I shop. I grab bulgur and chickpeas. I add herbs. I keep lemon near the board. We eat and we feel light yet full.
I cook the grains. You chop the veg. We stir and taste. We hit salt and a squeeze of lemon. This recipe meets short lunch lines and long days. It reads simple and tastes fresh. It stays kind on the wallet.
Short keywords slide in with care. Chickpea salad adds protein and bite. Bulgur salad gives body and warmth. Mint parsley salad brings cool green lift. A longtail note helps too with high protein vegetarian salad ideas for work meals, simple make ahead vegetarian salad for Sunday batch cooking, and a gluten free vegetarian salad option by swapping quinoa.
3) Ingredients for Jennifer Style Chickpea Bulgur Salad
Bulgur fine or medium grind gives soft chew and quick prep.
Hot water soaks the bulgur and sets the grain tender.
Chickpeas rinsed for clean taste and steady protein.
Cucumber diced small for crisp snap and cool bite.
Parsley chopped for fresh green lift and gentle bite.
Mint chopped for bright aroma and calm sweetness.
Red onion minced fine for sharp edge and color.
Pistachios roasted and chopped for crunch and nutty note.
Feta crumbled for creamy salt and soft body.
Lemon zest and juice for lively acid and aroma.
Olive oil extra virgin for smooth finish.
Garlic grated for a light savory base.
Kosher salt seasons the grain and the veg.
Black pepper adds warm lift.
Red pepper flakes optional for a small spark.
4) How to Make Jennifer Style Chickpea Bulgur Salad
Step 1 Rinse bulgur and cover with hot water then rest. Fluff the grains. Drain any extra water. Spread to cool.
Step 2 Chop cucumber parsley and mint. Mince red onion. Roughly chop pistachios. Crumble feta. Keep each part tidy.
Step 3 Whisk lemon juice lemon zest olive oil garlic salt and pepper in a small jar until it looks glossy.
Step 4 Add cooled bulgur chickpeas cucumber herbs onion pistachios and feta to a large bowl then toss with a gentle hand.
Step 5 Pour the dressing over the mix then toss again. Taste. Add more lemon or salt if you want a brighter bite.
5) Tips for Making Jennifer Style Chickpea Bulgur Salad
Salt the grain water well. A seasoned base makes every bite taste right. Small dice keeps texture even and friendly on the fork.
Use cold bowls for fresh herbs on hot days. The chill keeps color bright. Fold instead of stir to protect the tender grains.
For a twist swap quinoa to fit gluten free needs. For dairy free skip feta and add more pistachios. These moves fit Vegetarian Salad Recipes goals.
6) Making Jennifer Style Chickpea Bulgur Salad Ahead of Time
We batch this salad on Sunday. The bowl rests well and the flavor blooms by day two. It packs clean for work lunch and travels well.
Keep dressing in a small jar then toss right before you eat. Herbs look fresher and the grains hold their light bounce. A quick shake brings the lemon back to life.
For big gatherings set the parts in stations. Guests build their own bowl. This simple format invites many Vegetarian Salad Recipes lovers to the table without stress.
7) Storing Leftover Jennifer Style Chickpea Bulgur Salad
Store the salad in a sealed container. Three days stay safe and tasty in the fridge. Keep a wedge of lemon near for quick refresh.
If the mix tightens add a spoon of olive oil and a small squeeze of lemon. Toss and taste. The texture opens and the herbs wake up.
Pack single portions for simple grab and go meals. This plan saves time and cuts waste. It also supports steady goals for Vegetarian Salad Recipes routine eating.
8) Try these Salad next
9) Jennifer Style Chickpea Bulgur Salad
Vegetarian Salad Recipes Jennifer Style Chickpea Bulgur Salad
Ingredients
For the Salad
- 1 cup dry bulgur, fine or medium grind, rinsed
- 2 cups hot water for soaking bulgur
- 1 can chickpeas, 15 ounces, drained and rinsed
- 1 large cucumber, seeds scooped, diced small
- 1 cup flat leaf parsley, chopped
- 0.5 cup fresh mint, chopped
- 0.5 small red onion, very finely diced
- 0.5 cup roasted pistachios, roughly chopped
- 0.75 cup feta cheese, crumbled
For the Dressing
- 1 large lemon, zest and juice
- 0.25 cup extra virgin olive oil
- 1 small garlic clove, grated
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- Optional pinch red pepper flakes
Instructions
Prep the Bulgur
- Place bulgur in a bowl and cover with hot water, cover the bowl, rest for 15 minutes, then fluff with a fork.
- If water remains, drain well, spread on a towel lined tray, and cool to room temperature.
Build the Salad
- Add chickpeas, cucumber, parsley, mint, red onion, pistachios, and feta to a large bowl.
- Add cooled bulgur to the bowl and toss to combine with a gentle hand.
Make the Dressing
- Whisk lemon zest, lemon juice, olive oil, garlic, salt, pepper, and red pepper flakes in a small jar until glossy.
Finish and Serve
- Pour dressing over the salad, toss until the grains and greens look lightly coated.
- Taste and adjust with more lemon, salt, or pepper as you like.
- Serve at once or chill for meal prep, the flavor gets even brighter by day two.
10) Nutrition
Per serving we see about 420 calories with protein near 12 grams and fiber near 8 grams. Sodium stays moderate when you salt with care. Fat lands near 20 grams with 5 grams saturated. Carbohydrates hover near 45 grams which makes a steady lunch. These numbers shift if you swap quinoa or skip feta. I check how I feel after eating and use that feedback for the next batch.
Written by Linda for Cook Daily Recipe found at https://www.cookdailyrecipes.com
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