Bulgur Salad With Chickpeas, Feta, And Basil - cooking recipe

Ingredients

1 cup cracked bulgur wheat
1 teaspoon bouillon (tomato or chicken is nice)
2 tablespoons olive oil
1/2 teaspoon garlic powder
3/4 cup vinaigrette dressing
3 cups cooked chicken, shredded
1 lb chickpeas, cooked rinsed and drained (canned okay)
1 cup bell pepper, chopped (any colors)
4 ounces feta cheese, crumbled
1 cup fresh parsley, coarsely chopped
1 cup fresh basil, coarsely chopped

Preparation

In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
Stir remaining ingredients, except parsley and basil into the bulgur.
Sprinkle with the fresh parsley and basil.
NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.