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Bulgur, Garbanzo Bean, and Cucumber Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant bulgur wheat and chickpea salad is a wonderful celebration of fresh textures and bright flavours. Combining nutty whole grains with protein-rich chickpeas and crunchy hothouse cucumber, it offers a satisfying meal that feels both light and nourishing. The addition of roasted red peppers and juicy cherry tomatoes provides a lovely sweetness, while a generous handful of fresh dill brings an aromatic lift to every bite.

As a versatile vegan dish, this salad is an excellent choice for batch-cooking or as a healthy addition to a summer spread. The simple dressing, made with white balsamic vinegar and earthy ground cumin, ties the ingredients together beautifully without overpowering the delicate herbs. Serve it chilled as a standalone lunch or as a wholesome side dish alongside grilled vegetables.

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Ingredients for Bulgur, Garbanzo Bean, and Cucumber Salad

  • 475ml whole grain quick-cooking bulgur (11 to 350g )

  • 2 15- to 450g cans garbanzo beans (chickpeas), drained

  • 2 1/2-pint containers small red and/or yellow cherry tomatoes

  • 240ml diced unpeeled English hothouse cucumber

  • 150g diced roasted red peppers from jar

  • 2/3 cup (packed) chopped fresh dill

  • 1/4 cup white balsamic vinegar

  • 1 tablespoon ground cumin

  • 90ml olive oil

How to make Bulgur, Garbanzo Bean, and Cucumber Salad

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.

Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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