2 C cocktail (also called Campari) tomatoes, quartered (or cherry tomatoes, halved)
1 can chickpeas, drained
1 English cucumber diced
1 red or yellow bell pepper finely diced
2 Tbsp fresh flat-leaf parsley, chopped
1/2 red onion finely diced
1 clove garlic mashed & minced
1/2 C crumbled feta
sea salt and pepper to taste
Combine the first 4 ingredients and shake in a lidded jar or whisk in a bowl, combine with everything EXCEPT the BULGUR & FETA, and mix well.
Marinate these ingredients for up to an hour in the refrigerator.
Then in a large heatproof bowl, pour the boiling water over the bulgur (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Rinse with cold water until completely cooled and drain. Fluff and set aside.
In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine, and sprinkle with feta & cilantro (if using). Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side