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Bulgur Wheat & Butter Bean Salad

40 minutes 4 Servings

This easy lunch recipe is naturally vegan and full of plant protein. Replace the bulgur wheat with quinoa or rice for a gluten-free version.

120g bulgur wheat*

260ml water

25ml olive oil*

200g butter beans, cooked*

30g pine nuts*

1 tablespoon harissa*

1 tablespoon ground cumin*

2 red peppers, sliced

1 large onion, sliced

12 cherry tomatoes, halved

3 cloves garlic, crushed

coriander to garnish

All ingredients with an * can be found at Scoop Wholefoods

This easy lunch recipe is naturally vegan and full of plant protein. Replace the bulgur wheat with quinoa or rice for a gluten-free version.

  1. Place the sliced onions, red peppers and cherry tomatoes in a baking dish, drizzle with oil, crushed garlic and cumin and roast for 20-30 mins on 200C.
  2. Add the bulgur wheat to a saucepan, add the water and oil, cover the pot and bring to the boil. Remove from the heat and allow to steam for 20 minutes, until all the water is soaked up.
  3. Toast the pine nuts in a dry pan for a few minutes
  4. When all the elements are done, mix them all together in a large bowl. Add in the harissa and a drizzle of olive oil and mix well.
  5. Top with some chopped coriander to serve.
  6. For you non vegans, some feta cheese will also go really nicely with this recipe.