Tabbouleh with Garbanzo Beans

Prep Time: 10 Min

1 cup medium or coarse bulgur wheat

1 teaspoon kosher salt, divided

1 cup boiling water

2 Persian cucumbers, diced

1 pint cherry tomatoes, halved

4 green onions, thinly sliced

1 can (15.5 ounces) Green Valley Organic Garbanzo Beans, drained

1/2 cup chopped parsley

1/2 cup chopped mint

¼ cup lemon juice

3 Tablespoons extra virgin olive oil

Place bulgur in a heatproof bowl. Sprinkle with ½ teaspoon salt. Pour in boiling water, cover tightly with plastic wrap, and let sit 20-30 minutes, until water is absorbed and the bulgur is tender. Fluff with a fork and let cool completely.
In a large mixing bowl, combine cucumbers, tomatoes, green onions, garbanzo beans, parsley, and mint.
Add the cooled bulgur, lemon juice, olive oil, and remaining ½ teaspoon salt. Stir to combine. Refrigerate until ready to serve.