Tabbouleh Salad with Lemon-Garlic Dressing

__NOTOC__
== Description ==
Tabbouleh Salad with Lemon-Garlic Dressing from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Serves: 4
== Ingredients ==
* ¾ cups uncooked fine-grained cracked bulgur wheat
* 1½ cups boiling water
* Lemon Garlic Dressing
* 3 tomatoes, chopped
* 6 green onions, chopped
* 1 medium red bell pepper, seeded and chopped
* 1 cup chopped cucumber
* ¾ cup fresh cilantro, chopped
* 3 tablespoons chopped fresh mint
* 1 can (15 to 16 oz.) garbanzo beans, drained
=== Lemon-Garlic Dressing ===
* ¼ cup fresh squeezed lemon juice 
* 1 tablespoon olive oil
* ½ teaspoon salt
* ¼ teaspoon fresh ground pepper
* 3 cloves garlic, chopped
== Directions ==
=== Lemon-Garlic Dressing ===
# Using a whisk, combine all dressing ingredients below in a medium sized bowl and set aside.
=== Tabbouleh ===
# Place bulgur in a medium bowl and then add boiling water. Stir then let stand for 1 hour. Pour off any excess water and fluff with a fork. 
# Stir in vegetables and garbanzo beans with the bulgur then toss with the dressing.
Category:Bulgur Recipes
Category:Chickpea Recipes
Category:Cucumber Recipes
Category:Middle Eastern Appetizers
Category:Red bell pepper Recipes
Category:Salad Recipes
Category:Tomato Recipes
Category:Vegan Recipes
Category:Syrian Appetizers