Spring bulgur salad is just a refreshing way to start spring time. This recipe I make special for busy people to trying life healthy and don’t want to spend too much time in the kitchen.
Spring time is coming up. I love every season, but sometime spring is for me just amazing. I love to spend more time in nature, look around me and see all the beautiful flowers slowly growing up as well as smell fresh air from grass, flowers. This time a year is time to grow, this time a year is a perfect way to keep up with our New Year’s resolutions and just keep growing our self.
Why we love bulgur
Original bulgur came from West Asian cuisine, but lately it’s been really popular in Mediterranean diet too. It has light nuts taste and look similar to quinoa.
Bulgur provides us with a lot of health benefits it has a lot of vitamins, minerals, it’s a great source of protein and fiber. Bulgur may help us reduce weight and lower blood pressure, it protects our gut and help to reduce risk of Type 2 Diabetes. This is just a pick of why we love bulgur and why we should include it in our life.
Bulgur health benefits
Ingredients for Spring bulgur salad
Bulgur – We look already closer about bulgur and health benefits of it. In this recipe bulgur is the mean ingredients, however if you are missing it be free to replace it with quinoa or millet. These two ingredients make just fine in this recipe.
Cucumber – Cucumber is great in this recipe. Firstly, cucumber is full of water, so it makes this recipe fresh and light.
Cucumber give us a lot of benefits, for example help our skin to glow, regulates blood pressure and cures headaches.
If you can or don’t like the taste of cucumber, you can use zucchini instead.
Zucchini, just cut in smaller pieces and cooked with bulgur to make it softer and cooked.
Chickpea – I am all about chickpea. It helps our hair to grow faster and boost our immunity. Chickpea is rich in Calcium and Iron. That’s why we should not skip this incredible ingredients.
Mint – Because Spring is about fresh, light and green white atmosphere. Mints can’t be missing in this salad. It gives it fresh and tasty tone of spring. If you can’t buy mints, you can use parsley instead.
Scallions – scallions give this dish a nice green touch and fast so good. Honestly I think I could cut them in almost every food that I cook.
Pine nuts – This is up to you, be free to use any nuts of your choice.
Pine nuts are a great source of vitamin A and Lutein.
They may boost our immunity and aids in weight loss, plus they are great source of iron to.
Feta cheese – Feta is one of my favorite cheese. It’s been using in Mediterranean and mostly in Greek cuisine.
This cheese is a great source of Vitamin B2, B12, Calcium, Manganese and Phosphorus.
Herbs/ Spices – In this recipe I used Italian herbs mix, what is all goodness in one, for example marjoram, oregano and so on….
Then I used red pepper powder, the other must-have, turmeric powder and of course salt and pepper.
Spring bulgur salad
If you love this recipe, let me know with a 5-star rating!
Ingredients
- 1 cup bulgur
- 1 medium cucumber
- 1/2 can chickpeas
- 1/2 cup mints
- 1 medium scallions
- 1/2 cup pine nuts
- 200 gram feta cheese
- 1 tbsp Italy herbs mix
- 1 tbsp red pepper powder
- 1 tbsp turmeric
- 2 tbsp olive oil
- salt & pepper
Instructions
- In Small pot add 1 cup bulgur cover with 2 cups of water and ping of salt. Bing to boil then turn heat on lower and cooked bulgur around 10-15 minutes till its cooked though. Then Drain bulgur in a fine-mesh sieve.
- Wash and cut cucumber in smaller squares, chickpeas break down with fork. Sliced mints and scallions in small.
- In large bowl add bulgur, then add cucumber, chickpea, mints, scallions, feta cheese and all herbs and spiced.
- Mix well and enjoy.
Nutrition
Check some Inspiration recipes:
Fresh Spring Rolls
Fresh Spring Rolls are just like an art you can create your own variation that make you happy. All you need is rice paper and colorful vegetables.
La Dolce Vita
This aromatic soup is the perfect combination of green goodness and creamy goat cheese.
