Tabbouleh With Chickpeas
½ cup Bulgur
1 ½ cups Parsley
1 bunch Green Onion, chopped
1 large Tomato, diced
2 tablespoons Mint, chopped
15 ounce can Chickpeas
Lemon Juice, to taste
3 tablespoons Cumin
1 Romaine Lettuce Heart
Pepper to taste
Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
Transfer to a bowl, use fork to separate into individual grains.
Stir in parsley, green onions, tomato, mint, chickpeas, lemon juice, and cumin.
Season with pepper. Taste and add more lemon juice, if needed.
Cover and refrigerate for at least 2 hours.
Bring to room temperature before serving.
Served with romaine hearts for scooping.