Ingredients:
1/2 cup fine bulgur
1 1/2 cups minced fresh flat-leaf parsley
1 bunch green onions, white portion only, minced
1 large tomatoes, peeled, seeded and diced
2 tablespoons minced fresh mint
1 (15 1/2 ounce) cans chickpeas, rinsed and drained
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon ground toasted cumin seeds
salt & freshly ground black pepper, to taste
1 head romaine lettuce hearts
Directions:
Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
Transfer to a bowl and, using a fork, separate into individual grains.
Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
lemon juice and the cumin.
Season with salt and pepper.
Taste and add more lemon juice, if needed.
Cover and refrigerate for at least 2 hours.
Bring to room temperature before serving.
Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.
Servings: 4
Time preparation: 5 min.
Time total: 125 min.