Bulgur Salad with Lemon-Cumin Dressing

Bulgur Salad With Lemon-cumin Dressing Recipe

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Lucy Selvaggio-Diaz


I love to eat salads made with whole grains. For this salad you will need a fine grain bulgur. If you have a coarser grain bulgur or want to substitute farro or wheat berries or even barley, just cook the desired grain instead of soaking it. Otherwise, the recipe remains the same. You could also soak/cook your grain in chicken broth for more flavor. I like to make extra since, once prepared, the grains are good for 3 days if kept in the refrigerator. I also toss whole grains in tossed salad, soup, you name it! Quinoa would also work great in this salad.


★★★★★ 2 votes

40 Min
Stove Top


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  • 1 c
  • 2 c
    boiling water
  • 12 oz
    deli-style turkey, 3/4-inch dice
  • 2 medium
    yellow tomatoes, coarse chop
  • 1
    cucumber, diced
  • 1/2 small
    red onion, chopped fine
  • 1/3 c
    chopped parsley
  • ·
    prepared hummus

  • 1/4 c
    fresh lemon juice
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
  • 1/4 tsp
    fresh ground black pepper

How to Make Bulgur Salad with Lemon-Cumin Dressing


  1. Add the boiling water to the bulgur. Cover and let soak 30 minutes.
  2. Meanwhile, whisk together the dressing ingredients and set aside.
  3. In a large bowl, combine the diced turkey, chopped tomato, cucumber, and red onion. Drain the bulgur and add to the large bowl.
  4. Pour the dressing over the salad in the large bowl. Toss to combine.
  5. To serve: Smear some of the hummus on individual plates. Pile the salad next to the hummus and garnish with parsley.

Printable Recipe Card

About Bulgur Salad with Lemon-Cumin Dressing

Course/Dish: Other Salads
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Diabetic
Other Tags: Quick & Easy, Healthy

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