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Bulgar and Chickpea Pilaf

Bulgur is a classic ingredient from the Greeks of Asia Minor.  Enjoy this nutrient packed dish as a side dish or as a filling Lenten dish.

4 Servings
Preparation time
5 minutes
Cooking time
20 minutes
Total time
25 minutes
1 C coarse bulgur wheat (cracked wheat)
1 can chickpeas, drained and rinsed
3 Tbsp extra virgin olive oil
2 Tbsp fresh parsley (chopped)
salt (to taste)
pepper (to taste)
½ lemon, juiced
1 ds red pepper flakes

1.    Place bulgur in a medium pot and cover with water. Bring to a boil, and boil until bulgur is soft, about 15 min. Strain well and place bulgur into a bowl.
2.    In a medium-sized serving bowl, combine the bulgur, chick-peas, parsley and olive oil.  Season to taste with salt and pepper.  Add lemon juice and hot red pepper flakes (if using) and mix well.  Serve warm or at room temperature.
3.    Alternatively, this dish can be a side dish to any roasted meat or fish.


Adapted from The Greek Vegetarian by Diane Kochilas.