Tabouli with Garbanzo Beans

  • 1 cup #1 fine bulgur
  • 6 tbsp. lemon juice
  • 1 cup cooked garbanzo beans ((chickpeas))
  • 3 tbsp. olive oil
  • 1 tsp. crushed garlic
  • 1/2 cup scallions
  • 3 medium tomatoes (chopped)
  • Freshly ground pepper and salt
  • 2 cups fresh parsley (minced)
  • 1/2 tsp. dried mint (or 1 tsp. fresh mint, optional)
  1. Combine the bulgur with 1 1/2 cups boiling water in a bowl. Cover and let stand 30 to 60 minutes, or until the grains are firm but no longer hard in the center. If necessary, shake in a strainer and squeeze to remove extra water. Mix the bulgur with the remaining ingredients and chill for at least 1 hour.