Bulgur with Chickpeas, Cranberries, and Cucumber

bulgur salad

Thanksgiving is only one week away! Have you finalized your menu yet? This year I am spending Thanksgiving with my family, and I am really looking forward to my Mom and Grandma’s cooking!! I have been seeing so many fun Thanksgiving recipes all over the internet the past few weeks. This healthy bulgur salad recipe is a must-have side for your Thanksgiving table. It is really easy to make, which is a huge plus on Thanksgiving day when you have so much to prepare. I found this recipe in Cooking Light magazine, and was really pleased with the results. I love dried cranberries, and they go so well tossed together with warm bulgur, cucumbers, chickpeas, parsley and drizzled with a lemony-herb olive oil dressing – yum!

Remember the other day when I said I might have some exciting news? Well, it’s official – I am going to be a pharmacist! I got a job offer! Now I just need to get through my last rotations. Oh yeah, and pass my licensure exams. I have been starting to get senioritis for the third time in my life (high school, undergrad, and now grad school!). I really can’t wait to start my career…I am so close 🙂

OK, so tell me what you are planning on eating for Thanksgiving this year!

bulgur cranberry salad

5.0 from 2 reviews
Bulgur with Chickpeas, Cranberries, and Cucumber
Prep time
Cook time
Type: Side
Serves: 6
  • 1 cup coarse-ground bulgur
  • 2 cups water
  • 2 cups cubed organic English cucumber
  • 1 cup chickpeas
  • ¾ cup organic dried cranberries
  • 1 teaspoon grated lemon rind
  • ⅓ cup fresh lemon juice
  • ⅓ cup extra-virgin olive oil
  • Salt and ground black pepper to taste
  • 1 tbsp dried parsley
  1. Bring a pot of 2 cups water to a boil, then add bulgur. Cover and turn heat to low. Simmer for 10 minutes.
  2. Add cucumber, chickpeas, and cranberries to bulgur and stir.
  3. In a small bowl, whisk together olive oil, lemon rind and juice, salt, pepper and parsley.
  4. Drizzle dressing over the bulgur salad and serve warm or cold.
Makes ~6 cups

Recipe adapted from Cooking Light magazine, Nov 2009 – see original here


  1. Bam's Kitchen says:

    Congratulations on your job offer! This is a great light recipe and perfect if you happen to have any vegan guests on Thanksgiving day. I could fill up on this salad alone! Take Care

  2. Choc Chip Uru says:

    Congrats on the exciting job offer my friend, you deserve it 😀
    Your salad is the perfect way to celebrate, light and healthy but punching flavour!


    P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!

  3. dena says:

    Looks lovely AND delicious! This recipe would have been PERFECT for Thanksgivukkah this year … my fault for not checking my RSS feed until now. Guess I’ll have to wait 75,000 years until the next one. 😉

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