This bulgur salad is chewy and nutty. Featuring coarse bulgur tossed with sweet baby peas, crisp celery and smoky charred walnuts. All in a jalapeno-orange dressing that's part sweet, and part sharp.
Before You Start
- No balsamic glaze on hand? Swap it for balsamic vinegar plus ½ teaspoon of maple syrup. I've tested this and it holds up just as well.
- The jalapenos and walnuts are charred on purpose without oil to not add additional fat and to give the salad a subtle smokiness.
- Avoid tossing this salad while anything is still warm. Warm bulgur wilts the greens and softens the celery.
- Want more protein in this? This salad holds up fine on its own but tofu or chickpeas/white beans both stir through well if you want to turn it into a full meal. My kids usually add grilled chicken on top.
Why This One's Different
A few test batches in and this is the bulgur salad I keep coming back to.
I wanted something with more chew than the fine bulgur in my authentic tabbouleh, so I kept reaching for coarse bulgur instead as it has increased flavor.
It's filling enough to eat as a full meal and it still works fine as a side. The jalapeno-orange dressing came out of wanting something brighter than a straight standard oil-and-lemon dressing (which I am a little over TBH).
Coarse bulgur isn't a niche grain in Lebanese cooking. My burghul bil shaariyeh is a good example; bulgur and toasted vermicelli cooked exactly the way rice would be. That's the context this salad grew out of.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Extra coarse bulgur (#4) is the base of the salad. Find it at a Middle Eastern grocer or grab it online (linked below). It's cooked plain here so it can pick up all of the dressing's flavor.
Leafy greens. I've made this with both baby spinach and arugula, either works. Arugula brings more peppery bite while spinach is milder. Use whichever you already have. The photos show roughly chopped baby spinach.
Celery, peas and crunch. Celery does most of the textural work here. That fresh snap against the soft chew of the bulgur - I've never loved celery more than I do in this salad! Thawed frozen baby peas add small pops of sweetness and color without adding a "cooked" flavor. Yum what a combo!
Now re the jalapeno - heat varies pepper to pepper. You won't really know how spicy one is until you taste it. I leave the seeds in and find the heat builds gradually rather than hitting all at once as I have intentionally blended it with the dressing. For more heat you can swap in green chilies (also tested) and if you don't want the heat - leave the peppers out completely.
The dressing has a thick consistency and gets its acidity and sweetness from fresh orange juice and balsamic glaze. No vinegar needed on its own. The garlic clove sounds like a lot in an uncooked dressing but blended in it mellows out completely and is not pungent.
Boil, Fluff and Cool
The full instructions are in the recipe card below. The one part worth walking through separately is the bulgur itself. Since how you cook and cool it affects the final texture more than anything else. I always use a ratio of 1:2; 1 part bulgur to 2 parts liquid.
If you'd rather watch it come together check out the quick video walk through I put together.
- Simmer bulgur in water with the lid on until cooked. Then let steam for 5 minutes with the lid on.
- Use a fork to fluff and then spread the cooked bulgur onto a plate in a thin layer to allow it to cool to room temperature.
What I Use to Make This Recipe
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Buy Now → Janelle's Tips
- It's important to let the cooked bulgur steam at the end for a fluffy result.
- If you're looking for another way to use coarse #4 bulgur I recommend cooking my tomato bulgur pilaf - ouft I salivate thinking of it.
- This salad is best eaten the day it's made. Leftovers keep 1-2 days in the fridge in an airtight container though the greens will soften.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Bulgur Salad
Ingredients
- 1 cup extra coarse bulgur
- 1 cup baby spinach or arugula, roughly chopped
- 2 ribs celery thinly sliced
- 2 stalks scallion (spring onion), sliced
- ⅓ cup frozen baby peas heaping
- ⅓ cup walnut halves heaping
- 1-2 jalapenos pierced, or to taste
- ¼ cup olive oil extra virgin
- ¼ cup orange juice freshly squeezed
- 1 tbs balsamic glaze
- 1 small garlic clove
- ¾ teaspoon Salt or to taste
Instructions
- Place the bulgur in a pot with 2 cups of cold water. Bring to a soft boil over high heat with the lid on, then reduce the heat to low and simmer for 11 minutes. Turn off the heat and let it stand for 5 minutes with the lid on. Fluff with a fork and spread onto a shallow plate to cool to room temperature.
- Place the frozen peas in a bowl and cover with double the amount of boiling water. Let stand for 2 minutes, then test one to confirm it's fully thawed. Drain and cool to room temperature.
- Heat a pan over medium-high, then reduce to medium. Pierce the jalapenos with a paring knife and add to the pan. Let them sit undisturbed on each side until blistered and charred, a few minutes per side. Cool to room temperature, remove the stem and then deseed if you want less heat.
- In the same pan, toast the walnuts stirring often until lightly charred. Remove immediately so they don't burn. Then roughly chop once cool enough to handle.
- In a large bowl, combine the celery, leafy greens and scallions. Add the cooled peas and chopped walnuts.
- Blend the olive oil, orange juice, balsamic glaze, garlic clove, charred jalapenos and salt with an immersion blender until smooth.
- Pour the dressing over the salad, toss to combine and serve immediately.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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