Tabbouleh With Chickpeas

• Ready In: 2 hrs 5 mins
• Serves: 4

Ingredients

• 1⁄2 cup  fine bulgur
• 1 1⁄2 cups  minced fresh flat-leaf parsley
• 1  bunch green onion, white portion only, minced
• 1  large tomatoes, peeled, seeded and diced
• 2  tablespoons  minced of fresh mint
• 1 (15 1/2ounce) can 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 seed
•  salt & freshly ground black pepper, to taste
• 1  head romaine lettuce hearts

Directions

1. Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
2. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
3. Transfer to a bowl and, using a fork, separate into individual grains.
4. Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
5. lemon juice and the cumin.
6. Season with salt and pepper.
7. Taste and add more lemon juice, if needed.
8. Cover and refrigerate for at least 2 hours.
9. Bring to room temperature before serving.
10. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.