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Spicy Chickpea and Bulgur Salad

  • Author: Gönül
  • Total Time: 35 minutes
  • Yield: 2 Servings 1x
  • Diet: Vegan


Here's a healthy and easy-to-make Mediterranean spicy chickpea & bulgur salad recipe that we make very often. Hope you enjoy!



Spicy Chickpeas:

  • 1 can (250g drained, 1 1/2 cups) cooked chickpeas
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper (or regular chili flakes)
  • 1/2 teaspoon Urfa (Isot) pepper (or regular chili flakes)
  • 1/4 teaspoon (1.5g) table salt

Bulgur Pilaf:

  • 1 cup (180g) bulgur
  • 2 cups hot water
  • 1/2 teaspoon (3g) table salt

Sumac Onions:

  • 1/4 large (75g) onion, thinly sliced
  • 1 tablespoon sumac
  • 1 tablespoon lemon juice


  • 6 (25g) shishito peppers, chopped (or sub w/ 1 green bell pepper)
  • 1 medium (125g) tomato, chopped
  • 1/2 bunch (50g) parsley leaves, chopped
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons extra-virgin olive oil
  • flaky salt as needed



  1. If different, follow package instructions to make bulgur pilaf. I like to use the extra-coarse variety, but any type will do.
  2.  Add bulgur, salt, and hot water into a pot on medium-high heat. Bring to a boil, then turn down the heat to medium-low and let simmer, covered, for about 15 minutes, until the bulgur has absorbed almost all the water.
  3. Place a clean dish towel or paper towel on top of the pot to absorb excess moisture. Place the lid back on the pot and let the pilaf rest for about 15 minutes before assembling the salad. Make the spicy chickpeas as the bulgur is resting.


  1. Drain the canned chickpeas and save the aquafaba for baking projects if you wish. In a medium-sized pan, sauté the canned chickpeas with olive oil on medium-high heat.
  2. Mix in cumin, Aleppo pepper, Urfa pepper, and salt. Continue sautéing for 7-10 minutes, until the chickpea skins become crisp. Set aside.


  1. Meanwhile, massage sliced onions with sumac & lemon juice and set aside.


  1. To make the salad, place cooked bulgur, spicy chickpeas, sumac onion slices, shishito peppers, tomatoes, and parsley.
  2. Drizzle with extra-virgin olive oil & pomegranate molasses and toss. Season with salt as needed.


The tossed salad can be stored in the refrigerator in an airtight container for up to three days.

You may substitute both the Aleppo and Urfa chile flakes with regular chile, but I'd highly recommend stocking them for later. These peppers are chef favorites for a reason!

If you don't have any pomegranate molasses, substitute with lemon juice for a similar level of acid.

To make this recipe gluten-free, use a different grain such as brown rice or quinoa.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Turkish, Salads, Lunch, Dinner, Healthy
  • Method: Cook
  • Cuisine: Turkish

Keywords: bulgur salad, chickpeas