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rainbow vegan bulgur salad

Vegan Rainbow Bulgur Salad

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine middle eastern
Servings 6 people


  • 100 grams almonds chopped roughly
  • 2 medium onions finely chopped
  • 3 tbsp white wine vinegar
  • 2 cups fine grain bulgur
  • 1 1/4 cups water
  • 1.5 cups fresh orange juice
  • 2 veg stock cubes*
  • 3 European cucumbers
  • 2 medium carrots
  • 1 cup pomegranate arils
  • 2 Nagpur oranges Mandarins
  • 1 cup mint leaves
  • 1/3 cup extra virgin olive oil
  • 1 tbsp Turkish saffron optional
  • 4 tbsp Turkish Salad Spice*
  • few handfuls of micro greens*


  • Almonds: In a heavy bottomed pan or the microwave, toast the almonds until aromatic and golden brown.
  • Onions: In a small bowl, combine the chopped onions with the vinegar and two pinches of salt. Cover and keep aside for 15 minutes. This gives a tangy flavour to the onions, taking the bite off the raw onions.
  • Bulgur: Bring the water to boil in a saucepan. Turn off the flame, and mix in the orange juice and stock cubes. If using vegetable stock, then bring that to a boil and mix in the orange juice. Place the bulgur in a large pot with a lid. Pour the hot liquids over the bulgur. Give it a stir. Cover and keep aside for 3-4 minutes or until all the liquids are absorbed. Fluff up the grains with a fork such that there are no clumps. Keep covered for 5 more minutes. Remove the bulgur now onto 2 baking trays or large plates and allow to cool completely.
  • Meanwhile, prep all the other ingredients. Dice the English cucumbers into a 2 cm dice. No need to peel these.
  • Peel and coarsely grate the carrots.
  • Peel and segment the oranges. Peel each segment and discard the peel. Gently break each segment into halves and keep aside.
  • Coarsely chop the mint leaves.
  • One the bulgur is cooled, divide all the ingredients (except almonds and micro greens) between the two trays of cooled bulgur. If you have a large sized bowl, you can do the same in one big bowl, mixing all the ingredients gently along with the extra virgin olive oil and spices.
  • Toss in the toasted almonds and micro greens towards the end or top each serving with a sprinkling of these.


  • Instead of stock cube and water, use 1.25 cups of low sodium vegetable stock
  • You can prepare your own veg stock in the pressure cooking using my recipe here.
  • Instead of Turkish Salad Spice - use a mix of salt, oregano, chilli flakes, coarsely pounded cumin and sumac.
  • Instead of micro greens, use bean sprouts or thinly sliced mix of greens.
  • Other ingredients you can use in this salad: finely chopped parsley, chopped seedless dates, halved cherry tomatoes