Greek-Style Bulgur Salad With Chickpeas, Feta And Olives

• 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)

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.

vegetable broth, vegetable broth, lemon juice, onion powder, garlic, bulgar wheat, extra virgin olive oil, red wine vinegar, oregano, salt, chickpeas, olives, feta cheese

Taken from www.food.com/recipe/greek-style-bulgur-salad-with-chickpeas-feta-and-olives-371759 (may not work)