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bulgur wheat salad - taco style!

A salad with lettuce, tomatoes, black beans, black olives, bulgur wheat taco meat, tortilla chips, avocados, and dressing.

Dig into layers of flavorful bulgur taco meat and all the taco fixings you can handle for a supreme vegan taco salad.


Units Scale

Bulgur taco meat

  • 1 medium onion, chopped
  • 1-2 fresh jalapenos, diced (remove the seeds if you want to make it less spicy)
  • 2 cloves of garlic, minced or pressed
  • 1 tablespoon chili powder (adjust depending on how hot you want it)
  • 1 teaspoon ground cumin
  • 2 cups tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon date paste or maple syrup
  • 1/2 cup vegetable broth
  • 1 cup bulgur wheat

The salad fixings

  • 1 - 15 ounce (400 gram) can of black beans, drained (substitute any beans you like)
  • 4 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sliced black olives
  • 1 avocado, diced
  • Tortilla chips - they are nice to crush over individual servings

The dressing options


  1. Prepare the lettuce, tomatoes, black olives, avocado, any other toppings, and the salad dressing before starting the bulgur.
  2. To make the chipotle dressing, combine all the ingredients. For more information, please refer to this link.
  3. To make the taco meat, heat a large skillet or heavy-bottomed pan to medium.
  4. Add the onions and jalapenos and saute them for 5 minutes until they begin to soften.
  5. Next, mix in the garlic, chili powder, and cumin. Saute for 30 seconds.
  6. Add the tomato sauce, tomato paste, date paste, and vegetable broth. Mix everything well.
  7. Mix in the bulgur and bring the pot to a low simmer. Cover and simmer for 15 minutes until the bulgur is tender.
  8. To assemble the salad, layer half the shredded lettuce, followed by the bulgur. Then add the black beans, the remaining lettuce, the tomatoes, black olives, and any other toppings.
  9. Serve with the dressing at the table, along with the tortilla chips.


  • Nutritional information includes the bulgur wheat taco meat, black beans, lettuce, tomatoes, black olives, avocado, and 6 corn tortillas for chips.
  • If you plan to have leftovers, keep the salad 'stuff' (lettuce, tomatoes, black olives) in one container and the bulgur and beans in another for separate reheating.
  • To keep your cut avocado fresh and happy, squeeze lemon or lime juice over the top, and give the cubes a toss. Cover tightly and store it in the refrigerator.
  • I’ve not reheated the salad leftovers in their entirety. I have allowed it to heat to room temperature and eaten it as a cool salad. Delicious!

Keywords: vegan taco salad, bulgur taco meat,