Mediterranean Bulgur Salad

Ingreadient:

• 3 cups vegetable broth
• 1-1/2 cups uncooked bulgur
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups halved cherry tomatoes
• 1 cup chopped cucumber
• 8 green onions, sliced
• 1 package (4 ounces) crumbled feta cheese
• 1/2 cup pine nuts, toasted

Direction

1. In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed.
2. In a small bowl, whisk oil, lemon juice, parsley, salt and pepper.
3. In a large serving bowl, combine bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.