Tabouleh Salad

In a pot, add garbanzo beans and plenty of water; soak overnight.

The next day, drain all the water; add garbanzo beans and 2 cups of fresh water into a medium sized pot. Boil garbanzo beans for approximately 30 minutes or until tender. Drain all the water. Set aside.

In a large serving bowl, soak the bulgur wheat in boiling water. Add salt and mix. Let stand for 30 minutes or until all the water is absorbed.

In another small bowl, add lemon juice, olive oil, garlic and black pepper. Mix well.

Once the bulgur has absorbed all the water, pour the lemon juice mixture over the bulgur and stir.

Add the chopped green onions, tomatoes, cucumbers, parsley, mint and garbanzo beans to the serving bowl with the bulgur.

Stir well until all ingredients are combined.

Refrigerate for 2 hours or until chilled.

Serve cold and enjoy!