Vegan Bulgur Salad
A zesty, tomato-forward salad built on bulgur’s nutty chew, perfect for meal prep, potlucks, or a filling lunch.
Ingredients
For the salad
- 250 g bulgur Fine-to-medium bulgur works best.
- 500 ml water
- 1 tbsp vegetable bouillon powder Use low-sodium for tighter control over salt.
- 1 medium onion, finely diced
- 1 red bell pepper diced
- 1/2 cucumber diced (salad cucumber) May need to seed if watery.
- 4 spring onions thinly sliced Also called scallions.
- 1 clove garlic, pressed or minced
- 5 tbsp olive oil
- 100 g tomato paste Check for vegan status.
- 4 tbsp lemon juice Freshly squeezed.
- 1/4 tsp chili flakes Adjust according to heat preference.
- 1 tsp ground cumin
- 4 tbsp chopped parsley Fresh or frozen.
- Salt to taste
Instructions
Preparation
- Place bulgur into a pot. Add water and vegetable bouillon powder. Bring to a boil, then turn off the heat. Cover and let soak for 15 minutes, or until tender and water is absorbed. Fluff with a fork.
- While bulgur rests, dice the onion and red bell pepper. Slice spring onions and dice cucumber. Mince garlic and squeeze lemons for juice.
Cooking
- Heat olive oil in a frying pan over medium heat. Add diced onion and sauté for about 2 minutes until translucent.
- Stir in tomato paste and pressed garlic, cooking for about 1 minute to release their aroma.
- Add the diced red pepper to the pan and cook for 3 minutes until it softens slightly.
Combining
- In a large bowl, combine the cooked bulgur with the tomato-onion-pepper mixture, sliced spring onions, and diced cucumber.
- Stir in lemon juice, chopped parsley, ground cumin, and chili flakes. Taste and add salt as needed. Mix thoroughly.
Serving
- Let the salad sit for 5-10 minutes to meld flavors. Serve warm, at room temperature, or chilled.
Notes
Store in an airtight container for up to 3–4 days. If freezing, omit cucumber and spring onions, and add them fresh later.