Bulgur Salad With Chickpeas, Feta, And Basil

• 1 cup cracked bulgur wheat
• 1 teaspoon bouillon (tomato or chicken is nice)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 3/4 cup vinaigrette dressing
• 3 cups cooked chicken, shredded
• 1 lb chickpeas, cooked rinsed and drained (canned okay)
• 1 cup bell pepper, chopped (any colors)
• 4 ounces feta cheese, crumbled
• 1 cup fresh parsley, coarsely chopped
• 1 cup fresh basil, coarsely chopped

1. In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
2. Stir remaining ingredients, except parsley and basil into the bulgur.
3. Sprinkle with the fresh parsley and basil.
4. NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.

bulgur wheat, bouillon, olive oil, garlic powder, vinaigrette dressing, chicken, chickpeas, bell pepper, feta cheese, fresh parsley, fresh basil

Taken from www.food.com/recipe/bulgur-salad-with-chickpeas-feta-and-basil-497745 (may not work)