Name: Bulgur Wheat and Artichoke Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup bulgur wheat; 3 ripe tomatoes, chopped; 1 carrot, finely chopped; 1 cup green beans, chopped; 1 cup chickpeas, drained; About 8 charred artichoke heart wedges from a jar, drained; 2 Tbsp fresh parsley, chopped; For the Dressing:; 1 Tbsp extra virgin olive oil; Zest and juice of 1 small lemon; ¼ tsp ground cumin; ¼ tsp paprika; 2 pinches ground cinnamon; 1 garlic clove, minced (optional); Salt and freshly ground black pepper, to taste

Bulgur Wheat and Artichoke Salad

10 Jun 2026

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

1 cup bulgur wheat
3 ripe tomatoes, chopped
1 carrot, finely chopped
1 cup green beans, chopped
1 cup chickpeas, drained
About 8 charred artichoke heart wedges from a jar, drained
2 Tbsp fresh parsley, chopped
For the Dressing:
1 Tbsp extra virgin olive oil
Zest and juice of 1 small lemon
¼ tsp ground cumin
¼ tsp paprika
2 pinches ground cinnamon
1 garlic clove, minced (optional)
Salt and freshly ground black pepper, to taste

Instructions

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.

https://cooktogether.com/recipe-items/bulgur-wheat-and-artichoke-salad/

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