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Bulgur Salad with chickpeas, cherry tomatoes, cucumber, served in a bowl

Bulgur Salad

A refreshing bulgur salad with the added goodness of chickpeas, cherry tomatoes, cucumber and corn, all tossed up in a lemon-honey-mint dressing. Vegan and hearty enough to be a meal in itself,
this salad is perfect for summer!
Course Salad
Cuisine Mediterranean
Prep Time 8 minutes
Cook Time 15 minutes
Servings 4
Author Shinta


For the bulgur:

  • 1 cup bulgur
  • 2 cups water

For the Dressing:

  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon balsamic vinegar
  • A pinch of salt to taste

For the salad:

  • 1 cup cherry tomatoes halved
  • ½ cup cucumber diced
  • ¼ cup mint leaves shredded
  • ½ cup chickpeas used canned chickpeas, drained
  • 1/3 cup corn kernels I used canned corn, drained
  • 1 teaspoon cracked black pepper


Prepare the bulgur using an Instant Pot:

  • Add 1 cup of bulgur and 2 cups of water to the Instant Pot.
  • Now put on the lid of the pressure cooker and set it to ‘Pressure Cook’ (or ‘Manual’) for 5 minutes (make sure the vent is in ‘Sealing’ position).
  • Let the steam release naturally and open the lid of the IP once the safety valve comes down. Fluff up the cooked bulgur with a fork.

Prepare the bulgur on the stovetop:

  • Add bulgur to the water in a pot and bring to a boil.
  • Turn the heat down to medium and cover and simmer for 15 to 20 minutes until the bulgur is cooked and all the liquid is absorbed. Fluff the cooked bulgur with a fork.

Prepare the salad:

  • Combine the ingredients for the dressing in a bowl, and whisk together.
  • In a large mixing bowl, toss together all the salad ingredients along with the prepared dressing. Mix together untill the dressing coats the rest of the ingredients uniformly.
  • Serve at room temperature or chilled.


For a non-vegan option, add some crumbled feta cheese. 
For added taste and texture, add some pomegranate seeds to the salad.