I love whole grains, and bulgur holds a special place in my kitchen. This hearty Bulgur Salad combines nutty bulgur with sweet roasted grapes, slivered almonds for crunch, and a savory curry vinaigrette. Fresh herbs brighten the dish—use as many as you like—and it’s delicious served warm or chilled as a light lunch or side.
This post was originally published on September 9, 2021. It was updated with new recipe information on August 17, 2025.
Today we’re pairing two favorites: a grain salad and roasted produce—specifically bulgur paired with roasted grapes. Roasting transforms grapes: their sweetness concentrates and they gain caramelized depth. The grapes soften without splitting and become juicy, slightly caramelized bites that contrast beautifully with bulgur’s fluffy texture.
What is Bulgur?
Bulgur is parboiled cracked wheat. Cooked bulgur is small, fluffy, and mildly savory; it’s a classic ingredient in tabbouleh. If you enjoy couscous, quinoa, or freekeh, you’ll likely appreciate bulgur. Bulgur comes in several grinds—fine, medium, coarse, and extra-coarse. For this salad, medium grind is ideal, though fine or coarse will work.
One of bulgur’s benefits is its simple preparation. You can simmer it on the stove, or just soak it: hot water or broth for about 10 minutes, or room-temperature liquid for about 90 minutes. Choose whichever method suits your schedule.
Additional Ingredients
While bulgur is the base, these supporting ingredients bring the salad to life:
Red grapes: Roast them to achieve caramelized sweetness that balances the dressing. Green grapes give a brighter, crisper flavor.
Chickpeas: Beans add creaminess, protein, and heft. Chickpeas are my top pick for texture and size, but other beans work fine.
Fresh herbs: Essential here—mix cilantro, parsley, mint, dill, and/or basil. Use what you enjoy; generous amounts make the salad pop.
Almonds: Slivered or sliced almonds add a nutty crunch. To make the recipe nut-free, swap toasted pumpkin seeds.
Olive oil, salt, and broth: Coat grapes with olive oil and a pinch of salt before roasting. Cook bulgur in vegetable broth for added depth, or use water for a milder result.
Curry Vinaigrette
This vinaigrette is tangy, sweet, and fragrant—one of my favorites. Using a curry powder blend keeps the dressing simple and versatile. Key components:
Apple cider vinegar: Adds fruity tartness that complements roasted grapes.
Curry powder: Use your preferred store blend.
Cumin: Earthy warmth that enhances the dressing.
Maple syrup: A touch of sweetness.
Dijon mustard: Gives a light peppery tang and helps emulsify the vinaigrette.
Salt, pepper, and optional heat: Season to taste. Add Kashmiri chili or cayenne for a bit of spice.
How to Make Bulgur Salad
This bulgur salad is fresh, flavorful, and easy to prepare. Follow these steps:
- Prepare. Preheat the oven to 350°F (175°C). Line a small rimmed baking sheet or use a medium baking dish.
- Roast grapes. Toss grapes with olive oil and a pinch of salt, spread in the dish, and roast about 30 minutes or until tender.
- Cook bulgur. In a medium saucepan, bring bulgur and broth (or water) to a boil. Reduce to a simmer, partially cover, and cook 10 minutes. Remove from heat, cover fully, and let rest 5–10 minutes.
- Make the dressing. Combine all vinaigrette ingredients in a jar, shake well until emulsified.
- Assemble. In a large bowl, toss cooked bulgur with chickpeas, chopped herbs, roasted grapes, and vinaigrette. Adjust salt and pepper to taste.
- Serve. Top with toasted slivered almonds or seeds just before serving to keep them crunchy.
Jenné’s Recipe Tips
- Don’t overcook. Aim for bulgur that’s tender but still slightly firm—overcooking can make it mushy.
- Herb it up. Add up to 2 cups of mixed fresh herbs (dill, parsley, basil, cilantro, mint) for bright flavor.
- Storage. Store leftovers in an airtight container for up to 5 days. Keep nuts or seeds separate to preserve crunch. This salad does not freeze well.
- Extra flavor. For nuttier notes, toast dry bulgur in a skillet 2–3 minutes until golden before simmering.
Recipe Variations
Customize this salad with these swaps and ideas:
- Different grains: Freekeh, quinoa, couscous, or brown rice can replace bulgur—follow package cooking times.
- Swap the beans: Cannellini or navy beans for creaminess; edamame or fava beans for a heartier bite.
- Nuts and seeds: Try pistachios, hazelnuts, or pecans, or use sunflower or sesame seeds for a nut-free option.
- Seasoning swaps: Try garam masala instead of curry powder for an earthier profile, or Madras curry for more heat.
- Vinegar alternatives: Red wine vinegar is bright and punchy; white balsamic is a milder, sweeter option.
Frequently Asked Questions
Yes. This salad holds up well in the fridge and often tastes better the next day. Store the nuts or seeds separately and add them just before serving to keep them crisp.
No—bulgur is made from wheat and contains gluten. Substitute quinoa for a gluten-free version.
Yes. Medium grind is recommended for this salad, but fine will be fluffier and coarse will be more textured. Adjust cooking time according to the package instructions.
More Bean Salad Recipes
- Lovely Lentil Salad
- Marinated White Bean Salad
- Amazing Edamame Salad
- Zesty Black Bean and Corn Salad
- Black Eyed Pea Salad
Bulgur Salad with Roasted Grapes
Ingredients
- ½ lb red seedless grapes
- ½ tbsp extra virgin olive oil
- ⅛ tsp sea salt
- 1½ cups raw bulgur (medium grind)
- 3 cups vegetable broth or water
- 1 (14 oz) can chickpeas, drained and rinsed
- 1–2 cups chopped fresh herbs (cilantro, parsley, mint, dill, and/or basil)
- ¼ cup toasted slivered almonds (or toasted pumpkin seeds)
Curry Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1½ tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tsp curry powder
- 2 tsp sea salt (adjust if using salty broth)
- 2 tsp ground black pepper
- 1 tsp ground cumin
- ½ tsp Kashmiri chili or cayenne, optional
Instructions
- Preheat oven to 350°F. Line a small rimmed baking sheet or use a medium baking dish.
- Toss grapes with olive oil and salt. Spread them in the dish and roast about 30 minutes, until tender.
- In a medium saucepan, bring bulgur and broth (or water) to a boil. Reduce heat to a simmer, partially cover, and cook 10 minutes. Remove from heat, cover fully, and let sit 5–10 minutes.
- Combine vinaigrette ingredients in a jar, shake vigorously to emulsify.
- Toss cooked bulgur with chickpeas, herbs, roasted grapes, and vinaigrette. Taste and adjust seasoning.
- Top with toasted almonds or seeds before serving.
Notes
- Don’t overcook: Keep bulgur al dente—tender but slightly firm.
- Herb it up: Use up to 2 cups of fresh chopped herbs for maximum brightness.
- Storage directions: Refrigerate leftovers up to 5 days; store nuts or seeds separately. Do not freeze.
- Enhance the flavor: Toast bulgur in a dry skillet 2–3 minutes until golden before simmering for nuttier notes.
- How to toast nuts/seeds: Toast in a skillet over medium heat, stirring occasionally, about 6–8 minutes until fragrant. Or bake at 325°F for 8–10 minutes, checking closely after 8 minutes to prevent burning.
Nutrition
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Carbohydrates: 39 g
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Protein: 6 g
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Fat: 16 g