Chickpea, Wild Rice & Bulgar Wheat Salad
Submitted by sarah hyland
Hearty vegetarian salad with nutty wild rice, bulgur wheat, and chickpeas tossed in warm cumin-coriander oil. Make-ahead friendly for meal prep or potluck sides.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis grain salad has serious staying power.
Bulgur wheat soaks overnight in lemon juice and olive oil, absorbing all that bright, fruity flavor. Wild rice cooks until the grains burst open, revealing creamy interiors. Chickpeas add protein and a satisfying bite.
The magic moment is when you warm cumin and coriander in olive oil. Those toasted spices bloom in the heat, releasing earthy, citrusy aromatics that coat every grain and bean.
Pro Tips
- Soak bulgur overnight for best texture and flavor absorption
- Cook wild rice until grains just start to burst, not mushy
- Warming spices in oil before adding releases deeper flavors
- This salad tastes even better the next day as flavors meld
Ingredients
Directions
Soak bulgar wheat in half olive oil, juice of 2 lemons and 125ml boiling water overnight.
Cook wild rice in boiling water til it begins to burst - 20 mins.
Put rice, bulgar wheat and chickpeas in together.
Warm ground cumin and coriander in remaining olive oil for 2 minutes. Pour over chickpeas etc.
Stir in spring onions and some lemon juice.
Season and serve.
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