Mediterranean Bulgur Salad

Prep Time
5 minutes
Cook Time
1 hour


for the salad:

  • 1 cup bulgur, rinsed
  • 2 cups low-sodium chicken (or veggie) broth
  • 2 tbsp olive oil
  • ¼ cup red onion, diced
  • 1 small English (or Hothouse) cucumber, diced
  • ½ cup chopped cherry tomatoes, sliced in half
  • ⅓ cup finely chopped fresh parsley
  • 15 oz. canned chickpeas, drained and rinsed
  • feta cheese (optional)

for the dressing:

  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, finely minced
  • ½ tsp freshly ground black pepper
  • 1 tsp sugar


  1. Add rinsed bulgur, broth, and olive oil to the inner pot of your rice cooker.
  2. Give the ingredients a quick stir, then close the lid and press the Brown Rice button. The timer will count down the final 12 minutes of cook time.
  3. When finished, the rice cooker will beep and switch to Keep Warm mode. For softer bulgur, leave it on Keep Warm for 10 minutes before serving.
  4. When bulgur is finished cooking, set aside to cool in a separate bowl before preparing salad.
  5. Add the chopped onion, cucumber, tomatoes, parsley and chickpeas to the bulgur.
  6. In a separate small bowl, whisk the dressing ingredients together, pour over the bulgur salad and stir well.
  7. Transfer the salad to a plate or bowl, top with feta cheese (if using), and enjoy.