Chickpea, Tomato, And Mixed Herb Salad

• 1/2 cup medium bulgur
• Kosher salt and freshly ground black pepper
• 1/2 bunch chives
• 1 small bunch mint
• 1 medium bunch parsley
• one 15-ounce can chickpeas, drained and rinsed
• 4 tomatoes, preferably heirloom, cored and cut into 1/2-inch chunks (2 cups)
• 1/2 cucumber, halved lengthwise and sliced (1 cup)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

1. Combine bulgur and 1 cup water in a medium saucepan; season with salt. Cover saucepan and bring to a boil; reduce heat and simmer bulgur 5 minutes, then remove from heat and keep covered. Set aside 10 minutes.
2. While the bulgur steams, thinly slice chives and transfer to a large bowl. Finely chop parsley (stems included) and mint leaves; transfer to bowl with chives. Add chickpeas, tomatoes, and cucumbers to bowl with herbs, then bulgur. Toss salad with lemon juice and olive oil; season with salt and pepper to taste.

bulgur, kosher salt, chives, mint, parsley, chickpeas, tomatoes, cucumber, lemon juice, olive oil

Taken from food52.com/recipes/29444-chickpea-tomato-and-mixed-herb-salad (may not work)