Bulgur salad with grilled vegetables – simple recipe

January 8, 2023

This bulgur salad with vegetables is an absolute delight! The mixture of healthy bulgur, fresh parsley, chickpeas and vegetables from the oven can be prepared in no time at all. Believe me, once you’ve tried this salad, you’ll make it again and again (just like me). I hope you have lots of fun with my recipe 🧡.

My bulgar salad with grilled vegetables – the ingredients

Fine bulgur: Don’t have any fine bulgur? No problem, coarse bulgur or couscous will also work (simply prepare according to the package instructions).
Vegetables: I’ll show you my favorite version with peppers, carrots, eggplants and fresh herbs.
Chickpeas (pre-cooked): They give the salad a very special touch and provide the protein content.
Parsley (fresh, smooth): Here I recommend buying fresh herbs from a greengrocer if you can. You save unnecessary plastic waste and get much more for less money.
Olive oil: to marinate the vegetables
Spices: Paprika powder, salt & pepper. There are no limits to your creativity:-)
Pomegranate syrup: I have linked my recommendation for pomegranate syrup (made from 100% pomegranates) in the recipe card below. You can also use lemon juice or balsamic vinegar instead of pomegranate syrup.

Simple bulgur salad – the step-by-step guide

Preheat the oven to 200 degrees (grill function).
Place the uncooked bulgur in a large bowl and pour boiling hot water over it. The bulgur should be just covered.
Season with salt, stir, cover and leave to soak for approx. 10-15 minutes.
While the bulgur is soaking, wash the vegetables and cut into large, bite-sized pieces.
Line a baking tray with baking paper and spread the vegetables and chickpeas on it.
Season with olive oil, salt and paprika powder and bake in the oven for approx. 20 minutes. Turn halfway through.
Add the baked vegetables to the bulgur and carefully fold in.
Top with fresh parsley and pomegranate syrup.
Season with salt and enjoy.

Shiba’s notes on bulgur salad with grilled vegetables:

Bulgur can also be replaced by couscous or quinoa.
This salad can be served warm or cold.
If you have a table grill, you can also grill the vegetables on both sides instead of baking them in the oven.
This salad is also great as a meal prep.
As always, there are no limits to your creativity: You can add whatever you like, such as feta, sun-dried tomatoes, pine nuts, etc.

Bulgur in general – what is bulgur?

Bulgur is broken wheat that is often used in Middle Eastern cuisine. It has much more fiber than rice and is packed with nutrients. Bulgur comes in different sizes, from coarse (as used in this recipe) to very fine. You may have heard of tabouleh, which actually uses fine bulgur.

How is bulgur made?

Bulgur is broken whole grain wheat that is pre-cooked and dried, so the cooking time of bulgur is less than other whole grains such as brown rice. Bulgur is sold in different sizes, which are labeled as fine, medium, coarse or extra coarse. Fine bulgur is used in salads such as tabouleh and does not need to be cooked. It only needs to be soaked in water. Medium coarse bulgur is generally used for dishes such as kibbeh, while coarse or extra coarse bulgur is used for pilafs.

Video about bulgur salad

@shibaskitchen BULGUR SALAD. The complete recipe on my HomePage. Link in profile #bulgur salad #bulgurrezepte #salatliebe #salatrezepte #foodblogger_de #foodblogger_deutschland ♬ Pieces (Solo Piano Version) - Danilo Stankovic

3 more recipes from me

If you like my bulgur salad, then I have 3 more great salad recipes for you here:

How do you like my bulgur salad?

Praise, Criticism, Opinions

If you’ve tried this recipe, I’d love to hear what you think! Feel free to leave me a comment below or share your feedback on Instagram. I’m always happy about compliments, new tips, and friendly feedback.

Best regards

Bulgur Salad with Grilled Vegetables

5 from 8 votes

This bulgur salad with Grilled vegetables are an absolute delight! The mixture of healthy bulgur, fresh parsley, chickpeas and vegetables from the oven can be prepared in no time at all and is filling, tasty and full of nutrients.

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Prep Time 10

Cook Time 15

Total Time 30

Servings: 2 People

Course: Salad, Side Dish

Cuisine: Germany, oriental

Calories: 292

Ingredients Equipment Method Nutrition Notes

Ingredients

150 g fine bulgur
1 yellow Paprika
1 red Paprika
2 medium-sized Carrots
1 Can/glass Chickpeas precooked
1 medium-sized Eggplant
70 ml Olive oil
2 tsp Paprika powder
salt to taste
2-3 tbsp Pomegranate syrup
1 large bunch (approx. 50g) Parsley, smooth chopped

Equipment

Bulgur (fein)
Mein Granatapfelsirup

Method

Preheat the oven to 200 degrees.
Place the uncooked bulgur in a large bowl and pour over approx. 250 ml boiling hot water. The bulgur should be just covered.
Season with approx. ½ tsp salt, stir, cover and leave to soak for approx. 10-15 minutes.
While the bulgur is soaking, wash the vegetables and cut into large, bite-sized pieces.
Line a baking tray with baking paper and spread the vegetables and chickpeas on it.
Season with olive oil, salt and paprika powder and bake in the oven for approx. 20 minutes. Turn halfway through.
Add the baked vegetables to the bulgur and carefully fold in.
Top with fresh parsley and pomegranate syrup.
Season with salt and enjoy.

Nutrition

Calories: 292kcalCarbohydrates: 2gProtein: 0.3gFat: 32gSaturated Fat: 4gSodium: 3mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 1152IUVitamin C: 0.1mgCalcium: 6mgIron: 1mg

Notes

Bulgur can also be replaced by couscous or quinoa.
This salad can be served warm or cold.
If you have a table grill, you can also grill the vegetables on both sides instead of baking them in the oven.
This salad is also great as a meal prep.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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