Fresh and flavorful with a delightful crunch. Blackberries, cucumber, bulgur, and roasted chickpeas meld together to make the perfect summery dish.
Jump to Recipe
Grain bowls are a delicious way to get in your whole grains and plenty of fiber! This Blackberry Cucumber Bulgur bowl is endlessly customizable and easy to make with minimal active cooking time.
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
The first thing we need to do is place 2 1/2 cups of boiling water and 1 cup of bulgur to a heat-safe bowl. Cover the bowl tightly with plastic wrap to trap all the steam inside. Then just leave the bowl on a heat-safe surface for 20-30 minutes. Cooking bulgur is as easy as that! Once it’s cooked, drain any excess water and run cold water over the cooked bulgur until it is cool. Then just set it aside for now.
While your bulgur is off vibing by itself, we can get the chickpeas going! Drain and rinse a can of chickpeas and pat them dry. You’ll want to make sure that they’re pretty dry, otherwise they won’t roast properly. Toss them with olive oil, cumin, paprika, and ground black pepper and spread them evenly on a baking sheet prepared with a silicone baking mat. Roast in the oven at 425 degree Fahrenheit for 20-30 minutes or until light brown and crispy. Stir them around every 10-15 minutes for even browning. Be careful – they transition from just slightly browned to burnt faster than you think!
We’re doing lots of hands-off multitasking for this recipe! While your bulgur is cooking and chickpeas are roasting, we can wash our blackberries and slice up our cucumber. Halve your cucumber and cut into nice, thin slices.
In a small bowl (or if you’re like me and want less dishes, in the glass measuring cup where you measured out your olive oil), whisk together all of your dressing ingredients.
Once everything is done cooking, we’re ready to serve! Layer individual bowls with bulgur, blackberries, cucumber, and roasted chickpeas. Drizzle with dressing, and serve!
If you try this recipe, please be sure to leave a rating and your thoughts in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online. Enjoy!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Blackberry Cucumber Bulgur Bowl
Ingredients
For bulgur bowl:
- 1 cup dry bulgur
- 1 medium cucumber halved and thinly sliced
- 2 cups fresh blackberries washed
For roasted chickpeas:
- 1 (15oz) can chickpeas drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground black pepper
For dressing:
- 1/4 cup olive oil
- 1/2 lime juiced
- 1 tbsp fresh ginger grated
- 2 tsp dijon mustard
- 1/2 tsp salt
Instructions
- Boil 2 1/2 cups of water. Add bulgur and boiling water to a heat-safe bowl, cover with plastic wrap, and let sit for 20-30 minutes or until bulgur is tender. Drain excess water and rinse the cooked bulgur with cold water until cooled.
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with a silicone baking mat, parchment paper, or foil. Toss chickpeas with olive oil and seasonings and spread evenly onto prepared baking sheet. Roast in oven for 20-30 minutes or until golden brown and crispy. Stir every 10-15 minutes for even browning.
- In a small bowl, whisk together salad dressing ingredients.
- Layer individual bowls with bulgur, cucumber, and blackberries. Drizzle with dressing, top with roasted chickpeas, and serve.
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days. I recommend keeping the roasted chickpeas in a silicone storage bag at room temperature instead of in the fridge to maintain their crispiness.
- Double check that your dijon mustard is vegan if you're serving this dish to someone who follows a vegan diet as not all dijon mustards are vegan.
- Swap out the bulgur for your favorite whole grain if desired. Please note that other whole grains will have different cooking needs and adjust accordingly.
- Experiment with other berries or fresh veggies to make this recipe your own!