bulgur wheat salad quick and easy

Bulgur Wheat Salad (Quick and Easy)

A bulgur wheat salad that is quick and easy to make this Summer, or whenever you fancy something light and refreshing for a meal. This recipe is an easy bulgur wheat salad that can be changed up using different vegetables and proteins to give you new tastes and flavours each and every time.

If you’re new to bulgur wheat, like I was when trying this recipe, it has a similar consistency to cous cous but isn’t as soft. It has more of a bite to it which gives it a great texture and with the addition of almonds, it adds an extra crunch! I love quick and easy recipes because when time is limited or you’re having too much fun in the sun, you want something that doesn’t take too much time in the kitchen.

bulgur wheat salad quick and easy
Bulgur wheat salad

The vegetables and protein (chickpeas) in the salad do not require any cooking. Simply chop up your vegetables and stir them all together. If you want to try any alternative vegetables, these are great options:

Alternative vegetables to use:

  • cucumber
  • celery
  • tomatoes
  • red pepper
  • spring onion

Alternative herbs:

  • parsley
  • mint
Yield: 4

Bulgur Wheat Salad (Quick & Easy)

bulgur wheat salad quick and easy

If you are looking for a quick and easy recipe to make this Summer, for a picnic, a barbeque or a light meal, look no further. This quick and easy bulgur wheat salad is a go to recipe with minimal ingredients, zero cooking (apart from the bulgur wheat) and super versatile.

You can change up the vegetables and make it your own.

Pair as a side dish or a main meal.

Keep in the fridge for up to 3 days to keep it super fresh!

Prep Time 27 minutes
Cook Time 12 minutes
Additional Time 15 minutes
Total Time 54 minutes


Bulgur Wheat Salad

  • 100g bulgur wheat
  • 140g canned chickpeas (3/4 can)
  • 100g tinned sweetcorn (3/4 can)
  • 1/2 red onion (diced)
  • salt & pepper to taste
  • 15g coriander (about half a packet from Tesco - chop finely)
  • Handful of almonds (chop these up)
  • 1/2 large orange pepper (red also works, chop small)


  • 1/2 Lemon (juiced)
  • 1tbsp balsamic vinegar
  • 1tbsp extra virgin olive oil


  1. Cook the bulgur wheat according to the packet instructions (varieties differ - mine took 12-15 mins on simmer then a let it steam off the heat for 15 minutes)
  2. Whilst the bulgur wheat cooks, chop all your veggies and make the dressing
  3. Once the bulgur wheat is cooked (all water should have evaporated, if not drain it off!) mix all the ingredients together and it's ready.
  4. If you want it all the same temperature (because this is me too...) let it sit in the fridge before serving. Otherwise, eat when done!

Why not try our roasted vegetable and kale salad with creamy tahini dressing. An absolutely delicious recipe, creamy and crunchy with a citrus zing! Another great recipe for your summer BBQ’s. picnics and more!

Nutrition and Cake is a Nutrition business - Run by Registered Nutritionists Hannah and Elysia, they provide Nutrition Education to help others lead a healthy, balanced lifestyle.

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