TL/DR – Broccoli Bulgur Salad. An easy vegan salad with nutty bulgur wheat, crunchy broccoli and a lemony dressing, topped with roasted chickpeas. –
I will be the first to admit that when I’m looking for a healthy side dish, broccoli and bulgur aren’t a real turn on for me. However, by trying a variety of tabbouleh recipes and a bulgur breakfast concoction, I learned that bulgur wheat is nutty, full of texture and overall very satisfying when served cold with a vinaigrette style dressing.
Bulgur wheat is just cooked, dehydrated wheat. The package may tell you to cook it, but I find that the easiest and fastest way to get the job done is to pour boiling water over it and allow it to sit and rehydrate for about 15 minutes.
While the bulgur is absorbing the hot water, steam the florets from one head of broccoli. Tip: cut the broccoli florets relatively small. Bite sized. Nobody likes unmanageable broccoli.
The dressing comes together quickly. Whisk together olive oil, lemon juice, white balsamic vinegar, salt and pepper.
Once the bulgur has absorbed the boiling water, stir in the steamed broccoli and the dressing. Sprinkle roasted chickpeas over the top. I cheat and use the sea salt flavor of Biena Chickpea Snacks. The final product takes about 20 minutes and it’s lovely served immediately or refrigerated and saved for later.
For more bulgur adventures, try Avocado Peanut Bulgur Salad.
Broccoli Bulgur Salad
Ingredients
- 1 c bulgur wheat
- 1 c boiling water
- 1 head broccoli, cut into small florets
- 1/4 c lemon juice
- 1 T white balsamic vinegar
- 1/4 c extra virgin olive oil
- 3/4 t kosher salt
- 1/8 t ground black pepper
- zest of one lemon
- 1/4 c sea salt flavored Biena Chickpea Snacks
Directions
- Step 1 Pour the bulgur wheat into a medium mixing bowl and pour the boiling water over the top. Set aside and allow to rehydrate for about 15 – 20 minutes.
- Step 2 While the bulgur sits, steam the broccoli florets until crisp tender, between 6 and 8 minutes depending on your stove.
- Step 3 While the broccoli steams, combine the lemon juice, white balsamic, lemon zest, salt and pepper in a small dish and whisk together. Then add the olive oil and whisk to emulsify.
- Step 4 After 20 minutes if the bulgur hasn’t absorbed the water, drain it off, (this is usually not necessary.)
- Step 5 Add the steamed broccoli and the chickpeas to the bulgur and pour the dressing over the top. Toss well. It should be very well coated in dressing and feel a bit heavy. The bulgur will continue to absorb the dressing.
- Step 6 Serve warm or refrigerated.
