Tabbouleh Salad

 

2 C. Water

1 C. Bulgur

1 tsp. dehydrated Onion

14.5 oz. can Tomatoes, drained and chopped

15.5 oz. can Chickpeas, drained and rinsed

1 tsp. dried Parsley (1 tsp. fresh, if available)

½ tsp. dried Mint (1 tsp. fresh, if available)

1/3 C. EVOO

2 tsp. Lemon Juice

Salt & Pepper

 

Bring water to boil and add bulgur and onion. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed. Drain any excess water and blot dry with paper towel. Remove to a bowl and allow to cool. Add tomatoes, chickpeas, parsley and mint; toss. In small bowl, combine oil, lemon juice and salt and pepper to taste. Whisk well, pour over the salad, and toss to combine.