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Mediterranean Salad with Chickpeas

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  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 1x


This stunning Mediterranean salad is tangy and fresh, featuring fresh cilantro and parsley, chickpeas, bulgur wheat, currants, and lemon.


  • 2 cups fine- or medium-grind bulgur wheat*
  • 1/2 medium red onion
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 cup currants or raisins
  • 1/2 cup pistachios
  • 1/4 cup fresh lemon juice, plus lemon zest (1 large or 2 small lemons)
  • 1 15 ounce can chickpeas (or 1 1/2 cups cooked)
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper


  1. Boil 2 cups of water. In a medium bowl or sealable container, place the bulgur wheat and 2 cups boiling water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
  2. Meanwhile, thinly slice the red onion. Chop the cilantro and parsley. Crush the pistachios (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). Juice and zest the lemon. Drain and rinse the chickpeas (if canned).
  3. When the bulgur is ready, in a large bowl, combine bulgur, red onion, parsley, cilantro, chickpeas, currants, lemon zest, lemon juice, olive oil, kosher salt, and plenty of fresh ground pepper. Taste, and adjust flavors as necessary.
  4. To serve, garnish with pistachios, or stir them in to the salad. (If desired, you could serve with a dollop of Greek yogurt.)


*Avoid coarse or extra-coarse bulgur, since the cooking instructions are different.

Adapted from Yottam Ottolenghi

  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean