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Active time
20 minutes
Total time
20 minutes
6 servings

1 cup coarse bulgur

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 bunch scallions, finely chopped

2 large garlic cloves, minced

¼ cup finely chopped flat-leaf parsley, or a combination of parsley and dill

2 tablespoons finely chopped fresh mint

Juice of 1 lemon

Freshly ground black pepper, to taste

  1. ​Prepare bulgur according to package instructions.
  2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat.  Add the scallions and cook, stirring, until tender, about 2 to 3 minutes.  
  3. Stir in the garlic and continue to cook until fragrant, 30 seconds to 1 minute, then remove from heat.
  4. In a large bowl, combine the warm garlic and scallion mixture with the cooked bulgur and chickpeas.
  5. Add the parsley, mint, lemon juice, and the remaining 1 tablespoon of oil and toss together. 
  6. Taste and adjust the salt and pepper. Serve hot or at room temperature. 

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Calories: 230
Total Fat: 7g
Saturated Fat: 1.5g
Sodium: 160mg
Carbohydrate: 36g
Fiber: 8g
Sugar: 5g
Protein: 8g

Yield: 6 servings

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