An old favorite (adapted by LKD) from my well-worn copy of The Book of Salads, by Sonia Uvezian.
- 1 c. fine bulgur
- 1 medium onion, finely chopped (or 4 scallions, finely chopped)
- 1 1/2 c. finely chopped parsley, preferably flat leaf)
- 1/4 c. finely chopped mint or 1 tsp. crushed dried mint
- 1/4 c. olive oil
- 1/4 c. freshly squeezed lemon juice
- Salt to taste
- 2 medium tomatoes, chopped
- 1 15oz. can garbanzo beans, rinsed and drained
Soak the bulgur in cold water to cover for about 20 minutes. Drain and squeeze out as much moisture as possible. Combine bulgur, onion, parsley, mint, and beans in a bowl. Sprinkle with the oil, lemon juice, and salt and mix thoroughly. Taste and adjust seasoning. Cover and chill.