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Home » All Recipes » Soups, Salads & Light Meals » Chickpea, Feta and Bulgur Wheat Salad

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Chickpea, Feta and Bulgur Wheat Salad

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This Chickpea, Feta and Bulgur Wheat Salad is similar to tabbouleh – but with the addition of chickpeas and feta cheese to make it extra delicious. Serve with pittas for a great weekend lunch or a quick evening meal.

Chickpea, Feta and Bulgur Wheat Salad

 

A quick, simple and healthy salad

This delicious salad is really quick and simple to put together, full of flavour and pretty healthy too. It’s kind of based on a tabbouleh type salad – a lovely combination of bulgur wheat, cucumber, tomatoes and herbs – but with the addition of chickpeas and feta cheese to make it extra delicious. 

Collage showing 6 process shots for Chickpea, Feta and Bulgur Wheat Salad

 

A delicious lunch or light dinner…

This Chickpea, Feta and Bulgur Wheat Salad makes a great weekend lunch or a quick evening meal. (And if you have any leftovers, it makes a brilliant packed lunch the next day!)

 

Perfect as part of a mezze spread…

This salad would also work well as part of a selection of mezze too – you could serve it alongside pistachio nuts, hummus, tzatziki, falafels, olives, roasted red peppers and warm pittas for a really easy peasy dinner party starter or main.

Chickpea, Feta and Bulgur Wheat Salad on a serving platter next to 2 pittas

 

An ideal prepare-ahead option

This is a great prepare-ahead meal. In fact, ideally this salad should be made a hour ahead of time to allow the flavours to mix and mingle together. But don’t worry, it will still taste good if you make it at the last minute – I usually do! It is just as tasty the next day too.

 

What to serve with Chickpea Salad?

This chickpea salad is delicious on it’s own or served with toasted pittas. Alternatively, serve as part of a mezze spread, or as a side dish for grilled meats or fish.

Overhead shot of Chickpea, Feta and Bulgur Wheat Salad on a serving platter

 

What to drink with Chickpea Salad?

This salad works well with crisp, fresh whites, like Spanish Albariño or Italian Pinot Grigio. It also works well with zingy New Zealand or Chilean Sauvignon Blancs. Fruity rosés also go very well.

 

What to do with leftover Chickpea Salad?

Put any leftovers into an airtight container and place in the fridge, where it will keep for up to 3 days.

 

Can you freeze Chickpea Salad?

No, I don’t recommend freezing this salad.

Chickpea, Feta and Bulgur Wheat Salad on a serving platter next to half a lemon

 

If you like this recipe…

…you might also like:

  • Easy Tabbouleh Salad (Vegan)
  • Roasted Squash, Quinoa, Avocado and Feta Salad
  • Warm Lentil, Beetroot and Feta Salad with Wild Rice
  • Chickpea and Apricot Couscous Salad
  • 18 Easy Peasy Salad Recipes

 

Chickpea, Feta and Bulgur Wheat Salad
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5 from 2 votes

Chickpea, Feta and Bulgur Wheat Salad

This Chickpea, Feta and Bulgur Wheat Salad is similar to tabbouleh – but with the addition of chickpeas and feta cheese to make it extra delicious. Serve with pittas for a great weekend lunch or a quick evening meal.
Prevent your screen from going dark
Course Main Course, Side Dish
Cuisine Fusion, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 507kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Salad:

  • 200 g bulgur wheat
  • 400 ml boiling hot water
  • 3 tablespoons parsley chopped finely
  • 2 tablespoons mint chopped finely
  • 400 g tin chickpeas drained
  • 150 g cherry tomatoes chopped into quarters
  • 2 spring onions sliced finely
  • 150 g cucumber diced
  • 150 g feta chopped into 1cm / ¾inch squares
  • 1 clove garlic crushed or grated

Dressing:

  • 4 tablespoons olive oil
  • Juice of 1 lemon or to taste
  • Salt and pepper to taste

Instructions

  • Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes, until the bulgur wheat has absorbed all the water and tastes cooked, but is still a bit nutty in texture. It shouldn’t be mushy. (The back of the packet often suggests cooking bulgur wheat for far too long, resulting in a mushy mess!)
  • Meanwhile, prepare the rest of the ingredients for the salad and put them in a large bowl.
  • When the bulgur wheat is ready, place in a sieve and rinse under cold water until it is cold. Ensure the bulgur wheat is well drained, then tip it into the bowl with the rest of the salad ingredients and stir to combine.
  • Add 4 tablespoons of olive oil to the bowl along with the juice of 1 lemon and a good grinding of salt and pepper. Stir thoroughly to combine.
  • If you have time, put the salad into the fridge (covered) for an hour to allow the flavours to develop. (If you don’t have the time, don’t worry – it’s not essential!)
  • Serve with warm pittas – I find the easiest way to warm pittas is to toast them. You can even toast pittas from frozen!

Notes

  1. Serves 4 as a main course. It will serve more people as a side dish or starter.
  2. Not suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Chickpea, Feta and Bulgur Wheat Salad
Amount Per Serving
Calories 507 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 33mg11%
Sodium 723mg31%
Potassium 593mg17%
Carbohydrates 59g20%
Fiber 15g63%
Sugar 3g3%
Protein 18g36%
Vitamin A 813IU16%
Vitamin C 30mg36%
Calcium 270mg27%
Iron 4mg22%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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12 Comments

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Comments

  1. Anca says

    29th October 2015 at 8:46 am

    It looks gorgeous and I think it must be delicious too. x

    Reply
    • Eb Gargano says

      29th October 2015 at 3:25 pm

      Thank you, Anca! x

      Reply
  2. Budget Food Mummy says

    29th October 2015 at 11:27 am

    This looks and sounds amazing, it’s the kind of food I love! I will definitely be making this 🙂

    Reply
    • Eb Gargano says

      29th October 2015 at 3:27 pm

      Thank you, Hayleigh! Let me know how it goes if you make it. x

      Reply
  3. Kirsty Hijacked By Twins says

    29th October 2015 at 3:41 pm

    Oooh this not only looks so delicious but is super healthy too! Thank you for sharing x #CookBlogShare

    Reply
    • Eb Gargano says

      29th October 2015 at 4:42 pm

      Thanks, Kirsty! x

      Reply
  4. Charlotte Oates says

    29th October 2015 at 6:28 pm

    This sounds delicious, I absolutely love mint and feta in salads. It’s full of things I usually have in the fridge/cupboard so I’ll have to whip this up for lunch sometime.

    Reply
    • Eb Gargano says

      29th October 2015 at 10:42 pm

      Thank you, Charlotte. I so agree – I love all these kind of flavours. Let me know what you think if you make it.

      Reply
  5. Honest mum says

    30th October 2015 at 10:42 pm

    This looks so tasty-love feta with chickpeas and stuffed aubergines with these ingredients would work well too.

    Reply
    • Eb Gargano says

      1st November 2015 at 8:03 pm

      Ooh what I brilliant idea. I will have to try that!

      Reply
  6. Beckie says

    31st October 2015 at 9:16 am

    What a lovely reminder of summer, and would be perfect for a potluck! #cookblogshare

    Reply
    • Eb Gargano says

      1st November 2015 at 8:06 pm

      Thanks, Beckie! Yes this is a great potluck dish. I pretty much always do things like this for potluck meals and they always go down well!

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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198 shares