Bulgur Wheat Tabbouleh With Chickpeas - cooking recipe

Ingredients

1 cup medium grain Bulgar wheat
1/2 cup dried garbanzo beans, cooked
6 medium tomatoes, varying colors
1 medium cucumber
1/2 cup flat leaf parsley, chopped
salt
pepper
extra virgin olive oil
lemon juice

Preparation

Pour boiling water over the bulgur to cover, and let sit for 1 hour.
Drain, and fluff with a fork.
Combine the bulgur and the cooked chickpeas.
Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
Taste, and correct seasoning as necessary to taste.
A nice addition is 1 oz of feta cheese, chopped very fine just before serving.