Dinner

Mediterranean Bulgur Salad with Chickpeas, Cherry Tomatoes, and Feta Recipe

Name: Mediterranean Bulgur Salad with Chickpeas, Cherry Tomatoes, and Feta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 cups vegetable broth; 1-1/2 cups uncooked bulgur; 6 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 cups halved cherry tomatoes; 1 cup chopped cucumber; 8 green onions, sliced; 1 package (4 ounces) crumbled feta cheese; 1/2 cup pine nuts, toasted

Bylina Carter January 15, 2026January 15, 2026

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Introduction

This Bulgur Salad is a refreshing and wholesome dish that combines tender bulgur with fresh vegetables, tangy lemon dressing, and creamy feta cheese. It’s perfect as a light lunch or a vibrant side for dinner.

The image shows three white bowls filled with a colorful salad made of small grains mixed with cherry tomato halves, green cucumber pieces, pine nuts, and crumbled white cheese. The salad has a mix of light brown, red, green, and white colors, creating a fresh and vibrant look. Around the bowls, there are small white bowls with pine nuts and extra crumbled white cheese. The background features a white marbled texture, and the setup is simple and bright. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups vegetable broth
1 1/2 cups uncooked bulgur

6 tablespoons olive oil
2 tablespoons lemon juice

2 tablespoons minced fresh parsley
1/2 teaspoon salt

1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes

1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese

1/2 cup pine nuts, toasted

Instructions

Step 1: In a large saucepan, combine the bulgur and vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for about 20 minutes, or until the bulgur is tender and most of the broth is absorbed.
Step 2: Remove the pan from heat, uncover, and let the bulgur sit until the broth is fully absorbed.

Step 3: In a small bowl, whisk together olive oil, lemon juice, minced parsley, salt, and pepper to make the dressing.
Step 4: In a large serving bowl, combine the cooked bulgur, garbanzo beans, cherry tomatoes, cucumber, and green onions.
Step 5: Drizzle the dressing over the salad and toss gently to coat everything evenly.

Step 6: Sprinkle crumbled feta cheese and toasted pine nuts over the top before serving.

Tips & Variations

For extra freshness, add chopped fresh mint or dill to the salad.
Swap pine nuts with toasted almonds or walnuts for a different crunch.

Roast the cherry tomatoes lightly for a deeper flavor.
Use quinoa instead of bulgur for a gluten-free version.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible until ready to serve to maintain freshness. Reheat slightly if desired, but it is best served chilled or at room temperature.