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Vegetarian Salad Recipes Jennifer Style Chickpea Bulgur Salad

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.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keywords: bulgur salad, chickpea salad, Cook Daily Recipe, Healthy Salad Recipes Vegetarian, Jennifer Aniston salad, lemon olive oil dressing, Linda Cook Daily Recipe, parsley mint salad, pistachio feta salad, recipes salad, recipes salads, salad recipes, salad recipes vegetarian, vegan salad recipes, Vegetarian Salad Recipes
Servings: 6 servings
Author: Linda

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

  1. Place bulgur in a bowl and cover with hot water, cover the bowl, rest for 15 minutes, then fluff with a fork.
  2. If water remains, drain well, spread on a towel lined tray, and cool to room temperature.

Build the Salad

  1. Add chickpeas, cucumber, parsley, mint, red onion, pistachios, and feta to a large bowl.
  2. Add cooled bulgur to the bowl and toss to combine with a gentle hand.

Make the Dressing

  1. Whisk lemon zest, lemon juice, olive oil, garlic, salt, pepper, and red pepper flakes in a small jar until glossy.

Finish and Serve

  1. Pour dressing over the salad, toss until the grains and greens look lightly coated.
  2. Taste and adjust with more lemon, salt, or pepper as you like.
  3. Serve at once or chill for meal prep, the flavor gets even brighter by day two.

Notes

Use cooked quinoa in place of bulgur if you want a gluten free spin. If your herbs look fragile, chill them and chop with a sharp knife for clean edges. For easy work lunches, pack the dressing in a small jar and add at the desk. Leftovers keep well for three days in a sealed container. Skip feta to make a dairy free bowl.