Combine 1 cup of bulgur with 2 cups of water or stock in a saucepan. Bring to a boil, then cover and turn heat on low and simmer for 15-20 minutes. Set aside.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chickpeas. Cook until slightly browned, then add , Swiss chard, cooked bulgur, salt, and pepper. Stir to combine and cook until greens have wilted.
Remove from heat and toss with fresh parsley and crumbled feta.