Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour
Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.
Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.
Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.
Make Ahead Tips
The salad may be made a day ahead and stored in the refrigerator. Taste and adjust the seasoning before serving.
nutrition information (per serving):
18, Fat Calories
160, Saturated Fat
5, Monounsaturated Fat
25, Polyunsaturated Fat
Photo: Scott Phillips