Curried Bulgur Wheat Salad

By Becca Pusey •

Set any healthy eating resolutions this year? Here's a very tasty recipe that's full of vegetables, but also full of flavour, and something that would keep you full all day.

Who made healthy eating resolutions this year? I make the same New Year's resolution every year (to eat better), and every year it lasts about two weeks before I give in to the big pile of chocolate that's inevitably been sat there since Christmas. This year I decided to give myself a stricter challenge to help me stick to it - I'm doing vegan January! That means no meat or fish (though I don't eat those anyway), and no dairy or eggs. So far it's going really well and I'm enjoying having to use my head to think up delicious vegan recipes for my blog. I am beginning to crave a nice cheesy slice of pizza, but the cravings are usually curbed by making delicious vegan dishes like this curried bulgur wheat salad that completely take my mind off anything non-vegan.

This salad was the result of a few days of boring lunches (there are only so many times that I can enjoy bread with houmous and salad in a row). I wanted something that was full of vegetables, but also full of flavour, and something that would keep me full all day. I came up with this bulgur wheat salad that's packed with carrots, peppers, sweetcorn and spring onions, and is dressed with agave nectar (a natural, vegan version of honey) and curry powder. It's almost got a slightly Moroccan feel, so I think a few sultanas would go perfectly in this dish too.
This recipe works really well hot or cold, so it's great for packed lunches, or for your main meal of the day alongside a protein - you can even add some chickpeas if you want an all-in-one meal. It was so quick to make, and makes a pretty good sized batch, so it's the perfect thing to make on a Sunday to take for lunch all week long.

Curried bulgur wheat salad

Serves 4-6

150g bulgur wheat
2tbsp extra virgin olive oil
2tbsp agave nectar
1/2tsp curry powder (adjust to taste)
Black pepper
1 carrot, grated
1 green pepper, finely diced
3 spring onions, sliced
150g sweetcorn
40g pine nuts
4tbsp fresh coriander, chopped

Boil the bulgur wheat according to the instructions on the packet (around 10 minutes)
Combine the olive oil, agave nectar, curry powder, and some salt and pepper in a jug, and mix well.
When the bulgur wheat is cooked, drain it and add the dressing and all other ingredients. Mix well, and either serve immediately, or keep in the fridge for a few days.

Inspired?  For more vegetarian and vegan recipes visit Great British Chefs collection.



Becca Pusey

Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability. She loves anything with cheese, vegetables, and a bit more cheese. She runs her blog alongside her day job as a Primary School teacher.

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