Bulghur, Chickpea & Tahini Salad


Workday lunch. Salad, tomatoes, spinach with garlic.

Last week, I cooked a couple pounds of chickpeas in the slow cooker with no particular plan on how to use them. When it came time to make a meal with them, I didn’t feel like getting the food processor out for hummus or falafel or hummus and falafel, but wanted those flavors. Garlic, more garlic, and tahini with a bit of lemon underneath.

I came up with salad which tastes a whole lot better than it looks. Chris suggested it has a bit of a tuna-vibe. Not what I was going for but there are a million vegan-fake-tuna recipes built on chickpeas so it makes sense.

Like most salads (or soups) ingredients and proportions are flexible.

  • 2 cups bulghur, prepared (for gluten free, sub your favorite grain, maybe brown rice or quinoa)
  • 1 pound dried chickpeas, cooked and cooled (maybe 3 or 4 cans worth)
  • 1 white onion, chopped fine
  • 2 cucumbers, diced small
  • 1/2 cup – 3/4 cup dried parsley


  • 1/2 cup lemon juice
  • 4 tablespoons garlic powder
  • 5 tablespoons tahini
  • 1 – 2 ounce water
Pour boiling water on your bulghor, 2 to 1 ratio, and let soak for 45 minutes.
Drained off the excess water with a jelly straining bag
Flavor line up, easiest to make any dressing in a container you can shake.
My preferred method to cut cucumbers small bites in salads
So many veggies
Not the most photogenic recipe

Author: Tina Louise

Nerd. Geek. Dork.

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