This tabouli salad stands on it’s own as a lunch entree and nicely compliments a Middle Eastern-themed dinner.
3/4 cups cracked bulgar wheat
1/2 cup chipped tomatoes or halved grape tomatoes
1 cup firmly packed, chopped parsley
1 tbsp (about 10 leaves) fresh mint, chopped
2 inch section of cucumber, peeled, seeded and diced.
1 can of chickpeas, drained and rinsed
*Optional feta cheese to taste
1/4 cup extra virgin olive oil
juice of one lemon (1/4 cup)
salt and pepper
Whisk until the dressing emulsifies (binds and becomes slightly opaque)
Put the bulgar in a large bowl with a lid and cover it with boiling water. The bulgar should covered by about an inch of water. Put the lid on the bowl and set it aside while you prep the rest of the ingredients (at least 1/2 hour, up to an hour).
Once prepped, toss the remaining ingredients together in a medium-sized bowl.
After 1/2-hour to an hour, remove the lid from the bulgar. All of the water should be absorbed. Fluff the bulgar with a fork.
Add the bowl of remaining ingredients to the bulgar, and toss gently. Add the dressing and toss to coat evenly. Toss in the optional feta.
Chill the salad for an hour before serving. The salad will stay fresh in the fridge for about 3-4 days.
Yields about 6 servings.