Tabbouleh Cobb Salad

• Tabbouleh:
• 1/2 cup boiling water
• 1/2 cup uncooked bulgur
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• Salad:
• 8 cups torn romaine lettuce
• 2 cups cubed smoked turkey breast (about 12 ounces)
• 2 cups grape or cherry tomatoes, halved
• 1 cup seeded chopped cucumber
• 1 cup thinly sliced green onion
• 1 (15-ounce) can chickpeas (garbanzo beans), drained

1. To prepare tabbouleh, combine water and bulgur; let stand 30 minutes.
2. Combine bulgur mixture, parsley, lemon juice, oil, and pepper.
3. To prepare salad, place 2 cups of lettuce in each of 4 shallow bowls. Divide tabbouleh and remaining ingredients evenly in rows over lettuce, starting with 1/4 cup tabbouleh, 1/2 cup each turkey and tomatoes, 1/4 cup each cucumber and onion, and about 1/3 cup chickpeas. Drizzle with 3 tablespoons dressing.

boiling water, bulgur, parsley, lemon juice, olive oil, black pepper, salad, torn romaine lettuce, turkey, grape, cucumber, green onion, chickpeas

Taken from www.myrecipes.com/recipe/tabbouleh-cobb-salad (may not work)