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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Steam the carrot and green beans over boiling water until just tender. Set aside to cool slightly.
  2. 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.
  3. Remove from the heat, cover and leave to stand for 5 minutes. Fluff with a fork.
  4. Meanwhile, whisk together all the dressing ingredients. Taste and adjust the seasoning as needed.
  5. Transfer the bulgur wheat to a large salad bowl. Add the steamed vegetables, chickpeas and parsley.
  6. Pour over the dressing and toss well to combine.
  7. Gently fold in the chopped tomatoes and artichoke hearts.
  8. Leave the salad to rest for at least 10 minutes before serving to allow the flavours to develop.