This recipe combines chickpeas and bulgur wheat, with carrot, spring onion, cucumber & celery, along with beef style seitan, houmous, sweetcorn and salad leaves. This is easy to make, full of different flavours and textures, and is ideal summery food
This is 100% inspired by my recent trip to Wales. My sister, Nerys, made us some absolutely delicious bulgur wheat salads. If you want to check out her Instagram then CLICK HERE. She’s vegan too, and shares food she makes, vegan foodie finds and food reviews
Onto the recipe
You’ll need;
- 100g bulgur wheat
- 400ml hot vegetable stock
- 125g dried chickpeas, or one 400g tin of chickpeas, drained
- Half a carrot, peeled and grated
- Half a cucumber, chopped
- Three spring onions, thinly sliced
- Two sticks of celery, chopped
- Two salad tomatoes, deseeded and chopped
Method;
- If you’re using dried chickpeas, you’ll need to make those first. Soak them for 8 hours, or overnight, then drain and rinse them. Boil the chickpeas for around an hour and 15 minutes, or as per the instructions on the packet. Once they’re done, drain and then set them aside to cool
- Next heat the stock in a saucepan, then once it’s boiling, rinse the bulgur wheat and add it in. Pop the lid on the saucepan, then reduce the heat to a simmer and leave it to cook for 15 minutes. Once it’s done, drain away any remaining liquid and leave it to stand for 10 minutes to cool down
- While that’s cooling down, prepare the rest of the salad listed above, then add it into a mixing bowl
- When the chickpeas and bulgur have cooled, add them into the mixing bowl. Fold together to fully combine, then refrigerate until you’re ready to assemble the salad bowls
I added mixed salad leaves, sliced Beef Style Seitan, homemade No Added Oil Houmous, sweetcorn and red pepper to my salad bowls. I topped it off with a drizzle of egg free mayo
Instead of assembling this as part of a salad bowl, it would also make a great side dish for a picnic or barbecue. Or you can eat it on it’s own for quick and easy lunches, it should keep for three or four days in the fridge
Bethany's Vegan Kitchen 