How to Make My Light & Bright Bulgar Veggie Salad Recipe

This is one of those salad recipes that after making once, it becomes a staple that you can throw together without measuring. It’s so filling, packed with vegetables and still refreshing! My light & bright Bulgar Veggie Salad is packed with vibrant vegetables, fluffy feta cheese, crunch roasted pistachios and a zesty dressing.

The Light & Bright Bulgar Veggie Salad Recipe

If you’ve been following me for a while or have tried any of my other salad recipes, you might notice this salad recipe is very similar to the viral Jennifer Aniston Salad recipe I shared years ago that took the internet by storm. And that’s because it’s a modified version of it! It’s one of my all time favorite salads that I used to inspire this recipe, incorporating bulgar, feta & garbanzo beans!

For those wondering what bulgar is, I use it a lot instead of quinoa in salads. It’s a whole grain made from cracked wheat. It’s used in a lot of Middle Eastern and Mediterranean cuisines. I like that it has a quick cooking time & is super versatile. It’s also rich in fiber, protein, vitamins and minerals.

Bulgar Veggie Salad Ingredients

Salad:

2 cups cooked bulgar
1 bundle of asparagus, cut into 1″ pieces
2 cups green beans, cut into 1″ pieces
1 zucchini, cut into bite sized pieces
1 yellow squash, cut into bite sized pieces
6 oz container of crumbled feta
1 can garbanzo beans, rinsed & drained
1 bunch dill, chopped
1 large shallot, chopped
2 cups (or more) of roasted pistachios

Dressing:

1/2 cup olive oil
4 tbsp lemon juice
2 tbsp balsamic vinegar
1 tbs dijon mustard
2 garlic cloves, minced
salt & pepper

How to Make My Light & Bright Bulgar Veggie Salad Recipe

Bulgar Veggie Salad Recipe Tips

These are pretty loose measurements, so don’t worry about the sizes of your vegetables. You can always add more of what you like & adjust the quantity of dressing used.

I like to sauté my asparagus, zucchini & squash in a little olive oil and steam my green beans. But you can also grill them, use frozen microwave vegetables or roast them in the oven. The goal is for them to be cooked without being completely soggy. Let them all cool to room temperature so the cheese doesn’t melt.

Prepare your bulgar according to the directions on the package. Generally it’s a 2:1 ratio of bulgar to water, brought to a boil & then simmered with a lid for 12-15 minutes. I also recommend letting the bulgar cool off before mixing the ingredients.

You can prepare your dressing in a mason jar. Taste it before adding to make sure you like the acidity.

Combine all of the vegetables, bulgar, rinsed garbanzo beans, pistachios, feta, dill & dressing in a large bowl. Season with salt & pepper.

eI love that this salad preps really well – meaning you can put it into containers and save it in the refrigerator for 3-4 days. To add more protein, serve with grilled chicken or even add some turkey bacon!