Ingredients
1 cup bulgur2 cups water1 cup fresh or frozen peas (about 5 ounces), thawed1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1/2 cup minced fresh parsley1/4 cup minced fresh mint1/4 cup olive oil2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)2 tablespoons lemon juice 1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.
Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
