Bulgur salad with chickpeas and vegetables

Today I prepare a foolproof easy recipe, perfect for office menu or a quick-to-prepare dinner when the workday is over. Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species and the Greek cuisine shares this ingredient with the cuisines of the Middle East and India. Today, I combine it with vegetables and chickpeas.

This recipe makes 4 servings.

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  • 1 cup of bulgur
  • 2 cups of water
  • ½ of a teaspoon salt
  • 1 cup cooked chickpeas
  • 1 cup vegetables cut into cubes (carrot, green beans, peppers)
  • ½ of a cup corn
  • 1 avocado
  • 2 eggs
For the dressing
  • 50 ml extra virgin oil
  • ½ of a lemon (zest and juice)
  • 1 teaspoon smoked paprika
  • 1 tablespoon thinly cut fresh spearmint
  • Salt and pepper


  • Boil the eggs for 4 minutes and keep them aside to cool down.
  • Put the water and the salt inside a pot and place it over medium heat.
  • Add the bulgur and the vegetables and simmer until all the water is absorbed.
  • Then, cover the pot with a clean cotton kitchen towel and keep it aside for 10 minutes.
  • Next, add the cooked chickpeas and the corn and combine properly.
  • For the dressing: Place all ingredients inside a shaker and shake until all ingredients are evenly distributed.
  • Serve in four plates, pour over with the dressing and combine.
  • Then, cut the avocado in four quarters and thinly slice them.
  • Garnish every plate with one egg and one avocado quarter cut into thin slices.

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