Greek-Style Bulgur Salad With Chickpeas, Feta and Olives

From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 main-dish servings

Ingredients

• 3⁄4 cup  low sodium vegetable broth or 3⁄4 cup water
• 2  tablespoons  low sodium vegetable broth or 2  tablespoons water
• 2  tablespoons lemon juice
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1  cup Bulgar wheat (fine grain, fancy)
• 2  tablespoons extra virgin olive oil
• 1  tablespoon red wine vinegar
• 1⁄2 teaspoon dried oregano
•  salt and pepper, to taste
• 1 (15 ounce) can chickpeas, rinsed and drained
• 12  kalamata olives, pitted
• 1⁄2-3⁄4 cup feta cheese, crumbled (2-3 ounces)

Directions

1. In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
2. Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
3. In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
4. Add the chickpeas, olives and cheese, tossing well to combine.
5. Season with additional salt and pepper if necessary.
6. Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.