Bulgur Wheat Tabbouleh With Chickpeas

• medium grain Bulgar wheat↗1 cup
• dried garbanzo beans, cooked↗1⁄2 cup
• medium tomatoes, varying colors↗6
• medium cucumber↗1
• flat leaf parsley, chopped↗1⁄2 cup
• salt↗
• pepper↗
• extra virgin olive oil↗
• lemon juice↗

Step-by-step instructions

1. 1

   Pour boiling water over the bulgur to cover, and let sit for 1 hour.

2. 2

   Drain, and fluff with a fork.

3. 3

   Combine the bulgur and the cooked chickpeas.

4. 4

   Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.

5. 5

   Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.

6. 6

   Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.

7. 7

   Taste, and correct seasoning as necessary to taste.

8. 8

   A nice addition is 1 oz of feta cheese, chopped very fine just before serving.