This Turkish Vegan Bulgur Salad comes together in about 30 minutes and is a delightful no-cook meal that’s perfect for busy weeknights that your family will love! Switch up the veggies, use whatever you have on hand, or even toss in some leftover grains. It’s super flexible, making it the perfect “clean out the fridge” meal that’s always a winner at my dinner table!
Ingredients
- Bulgur Wheat : 1 cup
- Water : 2 cups
- Cucumber : 1 cucumber, diced
- Bell Pepper : 1 bell pepper, diced
- Cherry Tomatoes : 1 cup
- Red Onion : 1/2 red onion, finely chopped
- Parsley : 1 cup
- Olive Oil : 1/4 cup
- Lemon Juice : 2 tablespoons
- Salt and Pepper to Taste
- Lettuce Leaves
Let’s Get Cooking!
1. Rinse the Bulgur
Start by rinsing the bulgur wheat under cold water in a fine-mesh strainer. This step is super important; it helps remove excess starch and keeps the texture fluffy.
2. Cook the Bulgur
In a medium pot, bring 2 cups of water to a boil. Add the rinsed bulgur, cover it with a lid, and remove it from the heat. Let it sit for about 15-20 minutes until the water is absorbed and the bulgur is tender.
3. Fluff and Cool
Once the bulgur has absorbed all the water, fluff it with a fork and let it cool to room temperature. I usually just let it hang out while I chop the veggies!
4. Combine Veggies
In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, and parsley. Look at all those gorgeous colors! This salad is like a rainbow on your plate.
5. Add Bulgur to Veggies
Add the cooled bulgur to the veggie mixture. It’s starting to come together beautifully, isn’t it?
6. Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, and a couple pinches of salt and pepper. This dressing is quick to whip up and so flavorful!
7. Mix It All Together
Pour the dressing over the bulgur salad and mix well. Make sure everything is coated nicely. Taste it and feel free to adjust the seasoning, maybe a little more lemon juice or salt?
8. Serve and Enjoy
Serve the bulgur salad on a bed of lettuce leaves. Or, go buffet style and let everyone scoop their own, whatever you prefer!
Why I Love This Recipe
This Turkish Vegan Bulgur Salad is my go-to recipe when I need something fresh and light yet filling! I’m a real sucker for meals that can be thrown together quickly while still being packed with tons of flavor. The best part is how versatile it is, use whatever you’ve got on hand and make it your own. I whip this up time and again during the week, and it never disappoints, my family literally asks for it!
If you loved this Turkish Vegan Bulgur Salad, be sure to check out my Turkish Salad, my Turkish Stuffed Eggplant KARNIYARIK, or my No-Oven Turkish Bread (Bazlama)!
Why This Recipe Works
Quick & Easy
This salad comes together in under 30 minutes! Perfect for those nights when you want a delicious meal but don’t want to spend forever cooking.
Make-Ahead Friendly
It’s perfect for meal prep! You can make a big batch and have lunch ready for the week. The flavors actually get better as they marinate together in the fridge.
Customizable
Use whatever ingredients you have! Have some extra spinach? Toss it in! A leftover roasted sweet potato? Yum! The options are endless.
Taste Appeal
Loaded with fresh veggies and zesty dressing, this salad is vibrant and satisfying. Plus, it’s filling enough to be a stand-alone meal or a fantastic side dish.
Healthy and Nutritious
Bulgur is a whole grain, packed with fiber and nutrients. Combined with all the veggies, it’s a hearty dish that both you and your family will feel great about eating.
Serving Suggestions
This Turkish Vegan Bulgur Salad is fantastic on its own, but here are a few serving suggestions to elevate your dinner:
- Wrap it up: Use it as a filling for pita bread or tortillas for a fresh wrap!
- Add some protein: Toss in canned chickpeas or lentils for an extra protein boost.
- Serve it with hummus: A scoop of hummus on the side adds a creamy element that pairs beautifully.
- Grilled veggies: Serve alongside grilled vegetables for a full Mediterranean feast.
Storage Tips
This salad keeps well in the refrigerator for up to 3 days! Just store it in an airtight container.
Reheating Instructions
It’s best served cold, but if you want to warm it up, toss it in a microwave for 30 seconds. Just don’t overheat it, it’s best enjoyed fresh and crunchy!
Freezer Friendly
Unfortunately, I don’t recommend freezing this salad. The texture of the veggies won’t hold up well thawed, but you can always prepare the bulgur in advance and freeze it separately!
So there you have it! A fabulous Turkish Vegan Bulgur Salad that’s quick, easy, and oh-so-delicious. Trust me, you’re going to be making this one again and again, it’s a total crowd-pleaser! Enjoy your cooking and let me know how your family liked it! Follow us on Pinterest for daily meal inspiration!
Turkish Vegan Bulgur Salad
Ingredients
Method
- Start by rinsing the bulgur wheat under cold water in a fine-mesh strainer.
- In a medium pot, bring 2 cups of water to a boil. Add the rinsed bulgur, cover it, and remove it from the heat. Let it sit for about 15-20 minutes until the water is absorbed and the bulgur is tender.
- Once the bulgur has absorbed all the water, fluff it with a fork and let it cool to room temperature.
- In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- Add the cooled bulgur to the veggie mixture.
- In a small bowl, whisk together the olive oil, lemon juice, and a couple pinches of salt and pepper.
- Pour the dressing over the bulgur salad and mix well, adjusting seasoning as needed.
- Serve the bulgur salad on a bed of lettuce leaves.