Bulgur Chickpea Salad

Bulgur Chickpea Salad   

Makes enough for eight side servings

2 cups bulgur

5 cups water

2 cups chickpeas

6 scallions, sliced, including a bit of the green part

a handful of Italian flat parsley (about 1/2 cup after mincing)

3-4 cloves garlic, minced

lemon balm, optional, minced

fresh minced oregano (use dried if you can’t find it)

1 cup chopped tomatoes

1 cup feta cheese, cut into chunks

Dressing:

juice of two lemons

1/2 cup olive oil

salt, pepper to taste

Bring the water to a boil and pour over the bulgur. Cover and let sit for 1/2 hour. Drain any water that remains. Into a bowl, place the bulgur and all the other ingredients except the dressing. For the dressing, squeeze the lemons into a jar or container and add the olive oil, salt and pepper to taste. Shake or whisk, then pour over salad and mix thoroughly.