Ingredients
1cupbulgur,or light bulgur
1½tspsalt,divided
⅓cupred onion,diced
1red bell pepper,diced
1small English cucumber,seeded, diced
½cupfresh dill,finely chopped
⅓cupfresh parsley,finely chopped
15ozchickpeas,drained, rinsed
¼cuplemon juice,fresh
¼cupextra virgin olive oil
1large garlic clove,finely minced
½tspfreshly ground black pepper
1tspcumin
1tspsugar
Preparation
Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon of salt and 1¼ cups of boiling water.
Cover the bowl tightly with saran wrap and let sit for 25 to 30 minutes, or until all of the water is absorbed.
To soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for 10 minutes, and then drain.
Combine the cooked bulgur with the red onions, remaining teaspoon of salt and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired.
Serve cold, and enjoy!
