Bulgur with Chickpeas, Cranberries, and Cucumber
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • 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 by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/bulgur-salad/