Warm Chickpea and Bulgur Salad with Sumac and Lemon

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty salad combining nutty bulgur wheat and tender chickpeas, brightened with lemon juice and tangy sumac, perfect as a light meal or side dish. This Middle Eastern-inspired vegetarian recipe, ready in about 25 minutes, pairs bulgur wheat, water, cooked chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 5 min Cook: 20 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 cup bulgur wheat
2 cups water
1 can (15 oz), drained and rinsed cooked chickpeas
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp sumac
1/2 cup, chopped fresh parsley
3, thinly sliced green onions
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Place 1 cup bulgur wheat in a medium saucepan with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the bulgur is tender and water is absorbed. Remove from heat and fluff with a fork.
Step 2: While the bulgur cooks, heat 3 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained and rinsed chickpeas and sauté for 5 minutes until warmed through and slightly toasted.
Step 3: Transfer the cooked bulgur and chickpeas to a large mixing bowl. Add 3 tbsp lemon juice, 1 tbsp sumac, 1/2 cup chopped fresh parsley, 3 thinly sliced green onions, 1 tsp salt, and 1/2 tsp black pepper.
Step 4: Toss everything gently to combine, adjusting seasoning to taste.
Step 5: Serve the salad warm or at room temperature as a nutritious side or light main dish.