Chickpeas, Bulgur, And Herb Salad

• 2 tablespoons olive oil, divided
• 1 1/2 cups raw bulgur
• 1 teaspoon dill seeds
• 1 bay leaf
• 1/2 teaspoon cumin seeds
• 3 cups vegetable broth
• 1 tablespoon soy sauce (such as Kikkoman(R))
• 1 cup canned chickpeas, drained
• 1 (8 ounce) container plain yogurt
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped cilantro
• 1/3 cup chopped chives

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
3. Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.

olive oil, bulgur, dill seeds, bay leaf, cumin seeds, vegetable broth, soy sauce, chickpeas, yogurt, flatleaf, cilantro, chives

Taken from www.allrecipes.com/recipe/146064/chickpeas-bulgur-and-herb-salad/ (may not work)