Bulgursalat

3 cups vegetable broth

1 1/2 cups bulgur

6 Tbsp. olive oil

2 Tbsp. lemon juice

2 Tbsp. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

2 cups chickpeas

2 cups halved cherry tomatoes

1 cup chopped cucumber

8 sliced green onions

1/2 cup crumbled feta

1/2 cup toasted pinenuts

Bring broth and bulgur to a boil, then reduce heat and simmer for ~20 minutes until broth is almost all absorbed.  Remove from heat.

Whisk together oil, lemon juice, parsley, salt, and pepper.

Combine everything in a large serving bowl then sprinkle with feta & pine nuts.