Chickpea, Bulgur and Tomato Pilaf Recipe

  • 1 cup uncooked bulgur or cracked wheat
  • 1 can chickpeas, rinsed and drained (15 ounce can)
  • 1 cup diced plum tomatoes
  • 1 cup sliced scallions (white and light green parts)
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons grated lemon peel
In large bowl, combine bulgur and 1 cup boiling water. Cover and let stand 30 minutes. Fluff bulgur with fork. Add 1/2 teaspoon salt and remaining ingredients; stir well. Serve chilled or at room temperature
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