• Email
  • Pin It

Ten Commandment Salad


Contributed by:

Ten Commandment Salad


5 comments | Leave Comment

8 Ratings8 Ratings8 Ratings8 Ratings8 Ratings (8 Ratings)
Loading ... Loading ...


Ten Commandment Salad

This salad has ten layers in reference to the Ten Commandments, it can be made ahead and is great for any time. You can also swap out any beans for the chickpeas and any veggies you prefer.


  • Prep Time : 10 min
  • Ready Time : 10 min




  • 1 cup bulgur
  • 1 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • 4 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 medium red onion, chopped
  • 3 -4 stalks celery, thinly sliced
  • 1 large can (28 oz.) chickpeas (garbanzo beans)
  • 1 bunch red radish, diced
  • 1 large seedless cucumber, diced
  • 1 can or jar Kalamata olives, seedless
  • 1 container grape tomatoes, sliced in half
  • 1 cup fresh mint, chopped fine
  • 1/3 cup Pine nuts, toasted


1 Place the bulgur in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt and a dash of pepper; drizzle this dressing over the bulgur.
2  Layer on the onions, celery, chickpeas, radishes, cucumbers, olives, tomatoes and mint. Sprinkle more salt and pepper, cover and refrigerate for at least 24 hours.
3 When ready to serve, bring to room temperature and sprinkle on pine nuts.


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




5 Responses to Ten Commandment Salad

  1. avatar says: goldgear

    I plan on making this tomorrow, have everything cut and ready to go. Just one question… is the bulgur supposed to be precooked or raw?

    • Raw, the bulgur gets “cooked” by sitting in the dressing, so it needs that time but it also comes out a little al dente which I like.

  2. I made this for Shabbat.I forgot to buy celery and substituted hearts of palm for the celery.

    I didn’t see your comment,Tamar, before I made it and I cooked the bulgur wheat. I wasn’t sure if it was supposed to be 1 cup raw or 1 cup cooked, so I split the difference and made it with 3/4 cup cooked.

    It was very yummy and everyone seemed to enjoy it. I will definitely make it again.

  3. I made it but tossed everything together just before serving. Reminded me of the tabouli salad I make usually minus the parsley and the pine nuts. Still it was a hit.

  4. We made this for our Shabbat lunch this past Saturday and I didn’t see the reply either about not cooking the bulgur first. We enjoyed it cooked first anyway and my 7 month old grand-daughter was able to eat it. She loved the bulgur and the chickpeas. Great salad recipe.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in