Comments on: bulgur salad with chickpeas and red peppers

By: Eliza

Eliza — Wed, 25 Apr 2012 21:51:01 +0000

Simple and yummy. We had it with edamame to appease the kids. I’d make it again and get creative with the ingredients.

By: Kate

Kate — Fri, 24 Jun 2011 19:26:51 +0000

I made this to bring over to my friends who just had a baby (along with chicken, potato salad and roast asparagus) and they could not stop raving about how good it was. Everyone just loved it, including my boyfriend who had never eaten a grain salad. I’m making it again tonight! Thank you so much, Deb!

By: Lizzie

Lizzie — Mon, 04 Apr 2011 16:58:15 +0000

Made this last night (and am currently eating some leftovers for lunch). It was/is delicious. I added some sliced avocado and roasted shrimp on top to fill it out even further and I think both add great textures to an already tasty salad. If I make it again I would cut back the cumin in the dressing as it’s a little overpowering for my taste. Agree with an earlier comment re: more lemon juice is better. Great recipe.

By: Becca

Becca — Mon, 07 Feb 2011 17:43:11 +0000

Could the bulgar in this recipe could possibly be substituted with quinoa?

By: Carla

Carla — Wed, 16 Jun 2010 00:07:47 +0000

Another winner! I’m loving this site! I made this recipe just as printed, with one exeption….I added some paprika and curry powder to the boiling water and let it simmer a bit. I love the spicy cumin dressing. I served this with some roasted eggplant and tomatoes on the side.

Lee, bulgur has many different spellings depending what country you are in. Since wheat was first processed in 8,000 BC in Mesopotamia, bulgur was also a main food source in Eygyt, Rome and Greece as well as Turkey. Bulgur, Bulghur and Burghul are all variations of the Turkish word. If you are in Alabania it is called Bollgar and in Piligourii and Lebanese Arabs call it berghol or boughol. The name we are calling it here is the Armenian name we most likely use it because the grain was introduced here with the mass exodus of Armenians in the early 20th century.

By: Slauditory

Slauditory — Mon, 07 Jun 2010 16:08:28 +0000

I made this last night with quinoa, minus the chickpeas, lettuce, and pita. It was delightful! (I had a bbq chicken pizza, with dough made from your “simple pizza dough” recipe, with it–also a delight.) I love every single one of your recipes that I try. Thanks, Deb!

By: lee

lee — Tue, 27 Apr 2010 08:57:31 +0000

well, since its an arab thing,the proper name is the arab name- ????
but it doesnt really matter… the wheat is cooked, grind and dried into different sizes. the thicker burgul is used primarily for Tabule salad (burgul and herbs), Majadra (lentils and burgul) and Kube (grind meet wrapped in a mixture of burgul and semolina and then fried). im sure you are familiar with these… since it only needs soaking its so easy to use and you can use it for pretty much everything!

By: deb

deb — Thu, 22 Apr 2010 12:28:01 +0000

Lee — It maybe called something different in Israel. Around here, it is definitely called bulgur. I am curious as to other ways the Israeli version may be different…

By: lee

lee — Thu, 22 Apr 2010 11:50:48 +0000

this is my first time writing here. i am addicted to smitten kitchen! i read here often and try stuff at home… so thanks!
now, its possible that some one already told you this but i think you got the name wrong. see, im Israeli, and im quite certain the proper name is Burgul. i eat it all the time. its very very common around here. it comes in various sizes and forms and i prefer the thicker grinding. i also like it warm even hot, though people make fun of me cause of that so its probably better you wouldnt try it ;)
i could be wrong though. thought you should know…
love your blog!

By: deb

deb — Wed, 21 Apr 2010 17:37:08 +0000

Jade — I haven’t cooked with it before but as long as you cook it as it should be (package directions?) I am sure it will be just as good.