Spiced Chickpea and Bulgur Pilaf with Toasted Pine Nuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant pilaf featuring bulgur wheat cooked with caramelized onions, cumin, and tender chickpeas, finished with crunchy toasted pine nuts and fresh herbs. This middle eastern-inspired vegetarian ready in about 35 minutes pairs bulgur wheat, chickpeas, cooked, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup bulgur wheat
• 1.5 cups chickpeas, cooked
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 cups vegetable broth
• 1/4 cup pine nuts
• 1/4 cup, chopped fresh mint
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, cooking for 6-7 minutes until golden and caramelized.
2. Step 2: Stir in 2 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute until aromatic.
3. Step 3: Add 1 cup bulgur wheat and toast it with the spices for 2 minutes, stirring constantly.
4. Step 4: Pour in 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes until bulgur is tender and liquid absorbed.
5. Step 5: Stir in 1.5 cups cooked chickpeas, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice. Cook uncovered for 3 minutes to warm through.
6. Step 6: Meanwhile, in a small dry skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, until golden and fragrant, about 3 minutes.
7. Step 7: Remove bulgur from heat and fold in 1/4 cup chopped fresh mint and 1/4 cup chopped fresh parsley. Sprinkle toasted pine nuts on top before serving.