Place the bulgur in a sieve and rinse under running water until the water runs clear. Put the bulgur and vegetable broth in a pot and bring to a boil. Cover and let it simmer over very low heat for 10 to 20 minutes, until the bulgur is soft and has absorbed all the vegetable broth.

Wash the tomatoes and cut them in half or quarters. Place the chickpeas in a sieve and rinse thoroughly under running water, then let them drain well. Cut the dried tomatoes into thin strips.

Wash the mint and parsley, shake off the excess water, pluck the leaves from the stems, and roughly chop them.

In a large bowl, mix the bulgur, vegetables, chickpeas, and herbs together. Crumble the feta with your fingers and fold it in. Squeeze the lemon and add the lemon juice, orange juice, and olive oil to the salad. Stir well and season with salt and pepper to taste.