Bulgur and Chickpea Salad

• 1 cup fine- or medium-ground bulgur
• 2 garlic cloves, crushed
• Juice of 2 1/2 to 3 lemons
• Salt and black pepper
• 7 tablespoons extra virgin olive oil
• One 14-ounce can chickpeas, drained
• 3 1/2 cups loosely packed finely chopped flat-leaf parsley
• 1 cup loosely packed finely chopped mint leaves

1. Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water.
2. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil.
3. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
4. Mix in the chopped herbs when you are ready to serve.

garlic, lemons, salt, extra virgin olive oil, chickpeas, flatleaf parsley, mint leaves

Taken from www.epicurious.com/recipes/food/views/bulgur-and-chickpea-salad-373090 (may not work)