| | Directions | | In large bowl, combine bulgur and 1 cup boiling water. Cover and let stand 30 minutes. Fluff bulgur with fork. Add 1/2 teaspoon salt and remaining ingredients; stir well. Serve chilled or at room temperature |
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| Ingredients | | - |  | 1 cup uncooked bulgur or cracked wheat |
| - | | 1 can chickpeas, rinsed and drained (15 ounce can) |
| - | | 1 cup diced plum tomatoes |
| - | | 1 cup sliced scallions (white and light green parts) |
| - | | 1/2 cup chopped flat-leaf parsley |
| - | | 1/4 cup fresh lemon juice |
| - | | 3 tablespoons extra-virgin olive oil |
| - | | 1 1/2 teaspoons grated lemon peel |
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