Greek Bulgur Salad with Soy Chicken Strips

• 4 1/2 cups water
• 3 cups uncooked medium bulgur
• 3/4 cup fresh lemon juice (about 3 lemons), divided
• 2 teaspoons salt, divided
• 2 1/2 cups chopped soy chicken strips
• 2 1/2 cups chopped peeled cucumber
• 2 cups halved grape tomatoes
• 1 cup chopped fresh parsley
• 1/2 cup thinly sliced fresh basil
• 1/2 cup finely chopped red onion
• 1/2 cup (2 ounces) crumbled feta cheese
• 1/4 cup extravirgin olive oil
• 1/2 teaspoon black pepper
• 10 kalamata olives, pitted and chopped

1. Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
2. Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.