Bulghur salad with chimichurri chicken drumsticks

This incredible bulghur salad with chimichurri chicken drumsticks is just bursting with flavour. The freshness of the bulghur salad makes it the perfect dish for summer barbecues!

  • 45 mins preparation
  • 30 mins marinating
  • Serves 6
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  • 12 chicken drumsticks
  • 1 bunch small vine tomatoes
  • 1 punnet cherry tomatoes
  • 2 differently coloured capsicums, diced
  • 1 red onion, diced
  • 2 tablespoon olive oil
  • 1 1/2 cup bulghur cracked wheat
  • 1/4 cup toasted almonds
  • 1 tablespoon lemon zest
  • 10 mint leaves, torn
  • olive oil, lemon juice and chopped chilli, to dress
Chimichurri dressing
  • 1 shallot, diced
  • 1 jalapeno chilli, diced, or to taste
  • 1 clove garlic, chopped
  • 2 tablespoon toasted pine nuts
  • 1 bunch basil, coriander or baby spinach leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup oil


  • 1
    Whizz chimichurri ingredients together until finely chopped. Place drumsticks in a glass or ceramic dish, add half the chimichurri (reserve the rest) and turn to coat. Cover and marinate for at least 30 minutes in the fridge.
  • 2
    Preheat the barbecue hotplate (or oven to 190°C) and roast or sear the tomatoes, capsicum and red onion with a little olive oil and seasoning until tender.
  • 3
    Soak bulghur in plenty of boiling water for 10 minutes, then drain well. Toss with almonds, zest and mint and dress with a splash of olive oil, a squeeze of lemon and chopped chilli to taste. Gently mix cooked veges through the bulghur, placing the vine tomatoes to the side.
  • 4
    Roast or barbecue drumsticks until cooked through. Serve on the salad and add a splash of chimichurri dressing.


You can also use couscous, orzo pasta or freekeh instead of bulghur.

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