Tabbouleh With Beans And Feta

• 1 1/4 cups uncooked bulgur or cracked wheat
• 2 cups boiling water
• 1/4 cup commercial pesto
• 3 tablespoons fresh lemon juice
• 2 cups cherry tomatoes, halved
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/3 cup thinly sliced green onions
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon freshly ground black pepper
• 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 4 (7-inch) pitas, cut in half

1. Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves.

boiling water, commercial pesto, lemon juice, cherry tomatoes, feta cheese, green onions, parsley, freshly ground black pepper, chickpeas, pitas

Taken from www.myrecipes.com/recipe/tabbouleh-with-beans-feta (may not work)