Tabbouleh and Chick Pea Salad

• 3/4 cup medium grain bulghur wheat
• 16 ounce can chick peas, washed, drained and chopped roughly
• 2 cups (net) finely chopped washed curly parsley
• 1/2 cup (net) finely chopped washed mint leaves
• 1 bunch scallions, green and white parts, finely sliced
• 4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced
• Grated lemon zest of 1 lemon
• 2 to 4 tablespoons fresh lemon juice or to taste
• 1/3 to 1/2 cup extra virgin olive oil
• Salt and pepper
• Boston lettuce leaves to present
• Sliced cured black olives for garnish

1. Cover bulghur wheat with cold water by 1 inch above the grain.
2. Soak for 30 minutes.
3. When plump and tender, drain the grains, squeezing out as much water as you can with your hands.
4. Set the grains in a double layer of cheesecloth and squeeze out even more water.
5. Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes.
6. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad.
7. Add more olive oil or lemon juice and serve immediately.

medium grain bulghur wheat, chick peas, parsley, mint, scallions, tomatoes, lemon zest, lemon juice, extra virgin olive oil, salt, boston lettuce leaves, cured black olives

Taken from www.foodnetwork.com/recipes/tabbouleh-and-chick-pea-salad-recipe.html (may not work)