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Bulgar Chickpea Salad

Recipe courtesy of USDA's

Serving Size
Serves 6


  • 1¼ cups water
  • 1 cup coarse bulgur
  • 1 teaspoon dried parsley
  • 1 teaspoon minced onion
  • 1 teaspoon soy sauce
  • ½ cup chopped green onions
  • ½ cup raisins
  • ½ cup chopped carrots
  • ¾ cup canned chickpeas (garbanzo beans), drained and rinsed


  • 2 tablespoons oil
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 garlic clove
  • Minced Black pepper to taste


  1. In a medium saucepan, bring water to boil. Stir in bulgur, parsley, minced onion, and soy sauce. Reduce heat to low and cover. Simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunchy). Do not overcook.
  2. Remove from heat and allow to cool; fluff with fork.
  3. Combine dressing ingredients; stir well.
  4. Put bulgur mixture in a large bowl. Pour dressing over bulgur mixture and mix well.
  5. Stir in green onions, raisins, carrots, and chickpeas. Cover and chill for several hours.
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