1 cup medium-ground bulgur
2 garlic cloves, crushed
juice of 2 1/2- 3 lemons
salt and pepper
7 T extra virgin olive oil
one 14-ounce can of chickpeas, drained
3 cups loosely packed chopped flat-leaf parsley
1 cup loosely packed finely chopped mint leaves
In a medium saucepan, bring bulgur and 1 1/2 cups of water to a simmer. Simmer for 15 minutes. Remove from heat and fluff with a fork.
Add all other ingredients to bulgur and stir together.
Serves 6.
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