Middle Eastern Bulgur Salad - cooking recipe

Ingredients

1 cup boiling water
3/4 cup uncooked bulgur
1 (15 ounce) can chickpeas, drained, rinsed
1 small cucumber, chopped (1 cup)
8 medium green onions, thinly sliced (1/2 cup)
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
4 medium tomatoes

Preparation

In small bowl, pour water over bulgur. Let stand 30 minutes.
Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes.
Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.
Stir bulgur into bean mixture; spoon into tomatoes.