Ingredients
3/4 cup dry bulgur wheat
1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
1/4 cup finely chopped red onion (optional)
1/3 cup chopped parsley leaves
1/4 cup finely chopped mint leaves
1 tablespoon lemon zest
2-3 tablespoons olive oil (as needed)
2 tablespoons lemon juice
1/2 teaspoon fine salt
freshly ground black pepper to taste

Add bulgur to 1 1/2 cups of warm water, cover and let sit for 15 minutes

Combine remaining ingredients, mix well and serve.