Tabbouleh With Chickpeas

• 12 cup fine bulgur
• 1 12 cups minced fresh flat-leaf parsley
• 1 bunch green onion, white portion only, minced
• 1 large tomatoes, peeled, seeded and diced
• 2 tablespoons minced of fresh mint
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice, plus more as needed
• 12 teaspoon ground toasted cumin seed
• salt & freshly ground black pepper, to taste
• 1 head romaine lettuce hearts

1. Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
2. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
3. Transfer to a bowl and, using a fork, separate into individual grains.
4. Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
5. lemon juice and the cumin.
6. Season with salt and pepper.
7. Taste and add more lemon juice, if needed.
8. Cover and refrigerate for at least 2 hours.
9. Bring to room temperature before serving.
10. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.

bulgur, parsley, green onion, tomatoes, mint, chickpeas, extra virgin olive oil, lemon juice, cumin, salt, romaine lettuce

Taken from www.food.com/recipe/tabbouleh-with-chickpeas-67568 (may not work)