Tabuli Salad

• 2 tomatoes
• 1 c. soaked bulgur
• 1 c. chopped parsley
• dash of pepper
• 1/2 c. chickpeas (garbanzo beans)
• 1 chopped green pepper
• 1 chopped zucchini
• black olives
• Feta cheese
• 1/2 c. coarsely grated carrot
• 1 1/2 tsp. salt
• 1/4 lemon or lime juice
• 1 tsp. crushed garlic
• 1/2 c. chopped scallions
• 1/2 tsp. dried mint
• 1/4 c. olive oil

1. Pour 1 1/2 cups boiling water over the bulgur; soak for 2 to 3 hours.
2. Drain well and add the tomatoes, parsley, pepper, chickpeas, green pepper, zucchini and carrot.
3. Mix the ingredients that were in the jar well.
4. Then mix all together and toss lightly.
5. Chill 2 to 3 hours, blending flavors.
6. Adjust fresh veggies according to availability and taste.
7. Garnish with black olives and Feta cheese.
8. Serve with wheat crackers.
9. Makes a large salad.
10. May keep up to 3 days.

tomatoes, parsley, pepper, chickpeas, green pepper, zucchini, black olives, cheese, carrot, salt, lemon, garlic, scallions, mint, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881503 (may not work)