Bulgur bean salad

Billie Wagner
very easy
4 4
20 mins
20 mins


Servings: 4
  • 180 g Bulgur
  • 300 ml Vegetable broth
  • 1 TEASPOON + 4 Tbsp Olivenöl
  • 1 Organic Lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g frozen peas
  • 250 g frozen broad beans
  • 3 Stem(s) flat leaf parsley
  • 3 Stem(s) Mint
  • 4 Stem(s) Coriander
  • 2 Spring onions


  1. 1

    Wash Bulgur under cold water and drain. Bring stock and 1 teaspoon of oil to the boil, add Bulgur. Remove the pot from the heat and let bulgur swell for 5-8 minutes. Put bulgur in a bowl and loosen up with a fork

  2. 2

    Wash lemon hot and rub dry. Rub half of the peel thinly. Peel off the remaining peel in zests and put them in cold water. Halve the lemon and squeeze the juice. Add juice and grated lemon peel to the bulgur, mix and season with salt and pepper. Let cool down

  3. 3

    Cook peas in boiling salted water for 3-4 minutes, drain and immediately rinse under cold water. Blanch broad beans for about 1 minute in boiling salted water, remove and rinse under cold water. Press the bean seeds out of the skin

  4. 4

    Wash parsley, mint and coriander, shake dry, pluck off leaves and chop. Wash spring onions, grate dry and cut into fine rings. Mix herbs, peas, beans, 4 tbsp. oil and bulgur, season with salt and pepper. Arrange salad in glasses and garnish with lemon zests

Nutrition Facts

340 kcal
43 g
12 g
12 g