Tabbouleh Salad With Nasturtium Flowers

• 1 cup Bulgar wheat (cracked wheat)
• 2 cups chopped fresh parsley
• 12 cup chopped of fresh mint
• 1 cup chopped cucumber
• 1 cup chopped bell pepper (orange, green or red)
• 4 medium tomatoes, cubed
• 12 cup chopped green onion
• 12 cup chopped nasturtium leaves or 12 cup fresh edible flower
• 12 cup fresh lemon juice
• 12 cup virgin olive oil
• 2 teaspoons allspice, ground
• 6 whole nasturtium fresh edible flowers, for garnish
• 12 cup feta cheese (optional)
• 12 cup chickpeas, cooked (optional)

1. Put the bulgar in a small bowl and cover with boiling water, and let it sit until the water is absorbed.
2. Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & nasturtiums in a salad bowl.
3. Stir in the softened bulgar and set aside.
4. For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, and then pour over the salad.
5. Garnish with whole Nasturtium flowers and serve.

bulgar wheat, parsley, mint, cucumber, bell pepper, tomatoes, green onion, nasturtium leaves, lemon juice, virgin olive oil, allspice, edible flowers, feta cheese, chickpeas

Taken from www.food.com/recipe/tabbouleh-salad-with-nasturtium-flowers-125644 (may not work)