Bulgur Wheat and Artichoke Salad
This bulgur wheat and artichoke salad is a simple, colourful dish that’s ideal for warmer days. The combination of bulgur wheat, chickpeas, vegetables and charred artichoke hearts makes a satisfying lunch or a generous side dish for sharing. Perfect for summer barbecues, picnics, garden parties and lunch boxes, this salad can be served slightly warm or chilled.
Notes
- It’s a useful recipe to prepare ahead, as the flavours develop really nicely while it rests.
- Any leftovers keep well in the fridge for up to 3 days, making it a handy option for meal prep during the week.
- If making ahead, you can add the tomatoes shortly before serving for a fresh texture.
Ingredients
Method
- Steam the carrot and green beans over boiling water until just tender. Set aside to cool slightly.
- Rinse the bulgur wheat thoroughly. Place it in a saucepan with 2 cups of water and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the water has been absorbed.
- Remove from the heat, cover and leave to stand for 5 minutes. Fluff with a fork.
- Meanwhile, whisk together all the dressing ingredients. Taste and adjust the seasoning as needed.
- Transfer the bulgur wheat to a large salad bowl. Add the steamed vegetables, chickpeas and parsley.
- Pour over the dressing and toss well to combine.
- Gently fold in the chopped tomatoes and artichoke hearts.
- Leave the salad to rest for at least 10 minutes before serving to allow the flavours to develop.