Bulgur salad with chickpeas and feta

Summer calls for fresh, colourful salads, and this bulgur salad with chickpeas and feta is no exception. The recipe combines nourishing ingredients with crisp textures and well-judged flavours, making it the perfect companion to both barbecues and everyday meals.

The bulgur is cooked until just tender and then tossed with protein-rich chickpeas and fresh vegetables – rocket, tomato, cucumber and red onion. Together they make a colourful, appetising base that is both filling and satisfying.
The feta adds a salty, creamy note that contrasts beautifully with the fresh vegetables. Everything is tossed in a homemade Greek-inspired vinaigrette made with good olive oil, garlic, Dijon mustard, lemon and oregano, which gives the salad a wonderfully aromatic flavour and lifts it to another level.

This bulgur salad is not only delicious straight after it is made; it is also ideal for preparing ahead, as it keeps well in the fridge. Leftovers can be enjoyed the next day, when the flavours have had even more time to develop, which makes it perfect for a packed lunch.
Serve it alongside your favourite barbecue dish, or enjoy it as a hearty main-course salad on a warm summer’s day. It is healthy, filling and hard to resist.

Bulgur salad with chickpeas and feta

Recipe for an easy, filling bulgur salad with chickpeas and a Greek-inspired vinaigrette.

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Course: Salad, Side dish

Cuisine: Danish

Keywords: Salad with chickpeas, Summer salads

Total Time: 20 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 100 ml bulgur
• ▢ 1 tin chickpeas, drained
• ▢ 180 g cherry tomatoes, quartered
• ▢ 1/2 cucumber, cut into small dice
• ▢ 1 small red onion, quartered and thinly sliced
• ▢ 70 g rocket
• ▢ 150 g salad cheese (feta-style) or feta, cubed

Vinaigrette

• ▢ 50 ml olive oil
• ▢ 3 tbsp lemon juice
• ▢ 1 tsp Dijon mustard
• ▢ 2 cloves garlic, grated or crushed
• ▢ 1 1/2 tsp oregano
• ▢ Salt and freshly ground pepper

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Method

• Cook the bulgur according to the packet instructions, then rinse it under cold water. Leave it to drain well in a sieve.
• Mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
• Put the bulgur, chickpeas, vegetables and feta in a large bowl, pour the vinaigrette over and toss everything well together.
• Serve the salad straight away, or keep it in the fridge until ready to serve.

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