Ingredients
3 cups vegetable broth1-1/2 cups uncooked bulgur6 tablespoons olive oil2 tablespoons lemon juice2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups halved cherry tomatoes1 cup chopped cucumber8 green onions, sliced1 package (4 ounces) crumbled feta cheese1/2 cup pine nuts, toasted
Preparation
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.
In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper.
In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
