Lemony Bulgur with Arugula


This wintry grain salad is a take on tabbouleh, served warm with arugula substituting for traditional mint. Watercress, another peppery green, can be used in place of the arugula. The dish tastes great as a next-day salad too.

  • 8Servings


  • 1/2 tsp. salt
  • 3/4 cup bulgur
  • 4 cups arugula, divided
  • 2 cups parsley leaves
  • 4 green onions, coarsely chopped
  • 1 clove garlic, peeled
  • 1/4 cup lemon juice
  • 3 Tbs. olive oil
  • 2 to 3 drops red pepper sauce, such as Tabasco
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, quartered


Bring 1 1/2 cups water and salt to a boil in large saucepan. Add bulgur, reduce heat to medium-low, cover, and simmer 5 minutes, or until all liquid is absorbed.

Meanwhile, pulse 2 cups arugula, parsley, green onions, and garlic in food processor until finely chopped. Add lemon juice, oil, and red pepper sauce, and pulse until combined.

Remove bulgur from heat, and stir in arugula mixture, chickpeas, and tomatoes. Season with salt and pepper. Place 1/4 cup remaining arugula on each plate, and top with bulgur.

Nutrition Information

  • Calories: 169
  • Carbohydrate Content: 25 g
  • Fat Content: 6 g
  • Fiber Content: 6 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 268 mg
  • Sugar Content: 1 g