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Turkish Bulgur Wheat Salad with Tomatoes and Cucumbers

Inspired by flavors of the Middle East, this salad uses quick cooking bulgur wheat, toasty almonds, chickpeas, lots of feta, tomatoes, cucumbers and a sweet pomegranate dressing.

Course Salad
Cuisine Mediterranean
Keyword bulgur wheat, salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 -8
Calories 440 kcal




Everything Else

  • 1 15 oz can chickpeas drained and rinsed
  • 2 cups diced cucumbers
  • 2 cups cherry/grape tomatoes about 1 pint, halved/quartered
  • 1/2 cup peeled + chopped carrots carrot greens reserved if attached
  • 1/2 cup chopped carrot greens OR parsley if carrot greens aren't available
  • 4-5 scallions green parts only, chopped
  • 1 Tbs chopped mint more if you like mint, I like it super subtle
  • 2 teaspoon Aleppo chili pepper flakes
  • 3/4 cup slivered almonds toasted
  • 4 oz crumbled feta to top optional


  1. Prepare bulgur wheat by placing grains in a large heat proof bowl. Boil the 3 cups of water, pour it over the grains, cover and wait about 20 minutes. All the water will be absorbed.
  2. While you're waiting, mix all the dressing ingredients in a bowl. Chop all the veggies - set aside. Toast the almonds (350F, 3 min) - set aside.
  3. Combine cooked bulgur, chickpeas, cucumbers, cherry tomatoes, carrots, carrot greens or parsley, scallions, and mint in a large bowl. Toss to combine. Add dressing + pepper, toss again.
  4. Top with toasted almonds and optional feta.
Nutrition Facts
Turkish Bulgur Wheat Salad with Tomatoes and Cucumbers
Amount Per Serving (1 g)
Calories 440
* Percent Daily Values are based on a 2000 calorie diet.