Lightly toast the pine nuts in a toaster oven and set aside.Meanwhile, coarsely chop the tomatoes and place them in a large bowl. Peel and thinly slice the cucumber, adding it to the bowl as you slice. Roughly chop the parsley and add it to the bowl. Drain and rinse the chickpeas and add them to the bowl. Peel and finely chop the onion, adding it to the bowl as you chop.

Toss together the ingredients in the bowl and add the feta cheese. Fluff the bulgur with a fork to separate the grains, and then add it to the bowl. Add the pine nuts. Toss all of the ingredients to combine them thoroughly.

Scatter the field greens on a large platter, and mound the bulgur mixture in the center. Top with the salad dressing of choice (to taste), and serve at once.

Start to finish: 15 minutes

Per serving (without dressing): 415 calories (34 percent from fat), 17 g fat (2.6 g saturated), 8 mg cholesterol, 17 g protein, 56 g carbohydrates, 15 g dietary fiber, 368 mg sodium.