Summer Bulgur Salad with Lemon Vinaigrette

Summer Bulgur Salad with Lemon Vinaigrette

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  • Each serving
  • 390 cal
  • 24g fat (5g sat)
  • 30mg chol
  • 150mg sodium
  • 29g carb
  • 7g fiber
  • 4g sugars
  • 17g protein


  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 2 lemons, 1 zested and both juiced
  • 2 teaspoons honey, or to taste
  • 1 teaspoon harissa (optional)
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 cup cooked, shredded chicken or other protein
  • 1/2 bunch kale, tough stems remove and leaves cut into ribbons
  • 1/2 cup crumbled chèvre cheese
  • 1/2 cup chopped toasted walnuts
  • 1 cup chopped tomatoes
  • 1/4 cup chopped fresh parsley


Combine bulgur and boiling water in a bowl. Cover and let stand for 30 to 40 minutes. Drain excess water and fluff with a fork.

In a small bowl, whisk together lemon juice, zest, honey and harissa. Drizzle in oil, while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, combine bulgur, chicken, kale, cheese, walnuts, tomatoes and parsley; toss with dressing. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

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