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1
Bring 2 cups water to a boil in a medium saucepan.
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2
Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed.
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3
Remove from the heat and uncover.
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4
Place a clean dish towel over the pan, then replace the lid.
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5
Allow to sit undisturbed for 10 minutes.
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6
Preheat the oven to 350 degrees.
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7
Oil a 2-quart baking dish.
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8
Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.
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9
Add water to a steamer pot, and bring to a boil.
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10
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.
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11
Drain, rinse with cold water and squeeze out the excess water with your hands.
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12
Chop coarsely and transfer to a bowl.
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13
Heat another tablespoon of the olive oil in a small frying pan.
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14
Add the garlic.
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15
Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard.
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16
Add the remaining 2 tablespoons of olive oil, the chickpeas and dill.
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17
Season with salt and pepper, and toss together.
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18
Lay the chard mixture over the bulgur.
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19
Top with the feta, and gently push the feta cheese down into this mixture.
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20
Bake 30 minutes or until sizzling.
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21
Serve hot.
