Bulgur With Swiss Chard, Chickpeas, and Feta

I got this off the New York Times website...

• 1 cup bulgur (medium or coarse grade)
• Salt to taste
• 1/4 cup extra virgin olive oil
• 1 pound Swiss chard, heavy stems removed, washed well
• 4 large garlic cloves, finely chopped
• One 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
• 1/4 cup chopped fresh dill or parsley
• Freshly ground black pepper to taste
• 3 ounces feta cheese, crumbed or cut in small squares

"1. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes.

2. Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.

3. Add water to a steamer pot, and bring to a boil. Place the Swiss chard in the steamer (you can use a pasta pot with an insert for this), and steam until it wilts, about four to five minutes. Drain, rinse with cold water and squeeze out the excess water with your hands. Chop coarsely and transfer to a bowl.

4. Heat another tablespoon of the olive oil in a small frying pan. Add the garlic. Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard. Add the remaining 2 tablespoons of olive oil, the chickpeas and dill. Season with salt and pepper, and toss together.

5. Lay the chard mixture over the bulgur. Top with the feta, and gently push the feta cheese down into this mixture. Bake 30 minutes or until sizzling. Serve hot.

Yield: Serves four to six."

I followed the instructions, using parsley instead of dill. It's full of nutrition, and has some nice ingredients, but I think it should really be made as a cold salad. It desperately cries for a flavorful dressing. I tried it with soy sauce, which worked well.