Cold Yogurt Soup with Chickpeas and Bulgur

• 3/4 cup bulgur
• Salt
• 4 cups plain whole-milk yogurt
• 2 tablespoons crushed, dried mint
• 2 garlic cloves, crushed (optional)
• One 14-ounce can chickpeas, drained

1. Put the bulgur in a pan with 1 cup water and a little salt.
2. Bring to the boil and cook, covered, over very low heat for about 10 minutes, until the water has been absorbed and the grain is tender.
3. Let it cool.
4. Pour the yogurt into a serving bowl, beat in 1 cup cold water, and add the crushed mint and garlic, if using.
5. Season with salt, and mix well.
6. Stir in the drained chickpeas and the bulgur and serve.

bulgur, salt, milk, mint, garlic, chickpeas

Taken from www.epicurious.com/recipes/food/views/cold-yogurt-soup-with-chickpeas-and-bulgur-373086 (may not work)