Bulgur and kidney bean salad: my colourful speedy lunch

When I want a super-quick lunch, I often come back to the same formula: one grain, one pulse and a generous amount of crunchy vegetables. Here, bulgur and kidney beans make the base, while cucumber, radishes, lettuce and chives bring all the freshness.

I love this salad because it easily brings together everything I look for at lunchtime: carbohydrates, a source of plant protein, crisp vegetables and plenty of colour. With cooked bulgur ready in the fridge, it comes together in minutes.

Ingredients for one generous lunch

• 60 g dry bulgur, about 150 g once cooked
• 100 g cooked kidney beans, rinsed
• A third of a cucumber
• 4 pink radishes
• 2 generous handfuls of lettuce
• 1 tablespoon chopped chives
• For the dressing: 1 tablespoon olive oil, 1 tablespoon lemon juice, black pepper and a small pinch of salt

Method

1. 01Cook the bulgur according to the packet instructions, then leave it to cool slightly. You can also use leftovers prepared the day before.
2. 02Rinse and thoroughly drain the kidney beans.
3. 03Chop the cucumber and radishes, then shred the lettuce and finely chop the chives.
4. 04Mix the olive oil, lemon juice, black pepper and salt in a small bowl.
5. 05Combine the bulgur, kidney beans and all the vegetables. Add the dressing just before eating and toss gently.

A balanced plate can also be the quickest one of the week: plenty of colour, a few good building blocks and five minutes to bring it all together.