Bulghur wheat and edamame bean salad with citrus dressing

Nici Wickes' bulghur and edamame salad recipe is simple, super-nutritious and filling. Serve with a orange and lemon dressing as a delicious side or a stunning vegetarian main at your next barbecue

By Nici Wickes
  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


  • 1 cup bulghur wheat
  • 2 cup water
  • 1 cup podded edamame beans
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 cup walnut pieces, toasted
  • 2 tomatoes, cubed
  • extra soy sauce, to serve
  • 1 orange, juice only
  • 1 lemon, juice only
  • 2 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sesame oil


  • 1
    Bring bulghur wheat and water to the boil. Cover and cook for 8-10 minutes, then leave for 3-4 minutes before fluffing up with a fork. Transfer to a large bowl. Rinse saucepan and use to simmer the edamame beans for 3 minutes. Drain and add to the bulghur wheat.
  • 2
    Add in the remaining ingredients, pour over the dressing and toss well. Taste and adjust seasoning as required.


Edamame beans are tender young soy beans and their saltiness adds flavour to the bulghur wheat in this dish. Edamame beans are available from some supermarkets and food stores. They can be replaced with peas, broad beans or snow peas.

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