Tabbouleh Salad

Ingredients

• 1 ½ cups water
• ¾ cup bulgur
• ½ tsp grated lemon rind
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1 small clove garlic, minced
• ½ tsp each salt and pepper
• ¼ tsp ground cumin
• 1 can (19 oz) chickpeas, drained and rinsed
• 3 plum tomatoes, diced
• Quarter cucumber, diced
• 1 cup finely chopped fresh Italian parsley
• ½ cup finely chopped fresh mint
• 1 tbsp chopped fresh chives

Directions

In saucepan bring water to boil; add bulgur. Cover and reduce heat to low and cook for about 10 minutes or until water is absorbed. Using fork, scrape into large bowl; let cool.

In small bowl whisk together lemon rind and juices, oil, garlic, salt, pepper, cumin and cayenne; pour over bulgur. Stir in chickpeas, tomatoes, cucumber, parsley, mint and chives until well combined.

Makes 4 servings.