1 cup bulgur (medium or coarse grade)
Salt to taste
¼ cup extra virgin olive oil
1 pound Swiss chard, heavy stems
removed, washed well
4 large garlic cloves (or 2 garlic scapes), finely chopped
One 15-ounce can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
¼ 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.

Advance preparation: Reconstituted bulgur keeps well in the
refrigerator for three or four days and can be frozen. Reheat in the
oven (350 degrees for 20 minutes), in a pan on top of the stove or in the
microwave. Steamed chard will keep for three days in the refrigerator.
You can assemble the dish several hours before baking. Cover and chill
if holding for more than an hour. 

– http://www.cooking.nytimes.com by Martha Rose Shulman