Tabbouleh Salad

I love the simplicity of a basic tabbouleh, especially with some hummus and fresh pita, but as I continue on my quest to fill my arsenal with fresh tasting whole grain salads I wanted to come up with something that could stand alone. This is nothing more than a dressed up tabbouleh, great as a side dish yet also good enough to stand alone as a meal.

Ingredients:
1 Cup Bulgur
2 Cups Water
1 Cup Parsley, minced
1/2 Red Onion (about 3/4 C), diced
1 Cup Tomatoes, diced or halved grape tomatoes
1 1/2 Cups Chickpeas (or 1 15.5oz can, drained)
1/4 Cup Olive Oil
4 Tbsp. White Vinegar, I used mild Italian
2-3 Cloves of Garlic, Large
Black Pepper

Process:
Cook the bulgur, this is easily done by bringing the 2 cups of water to a boil then soaking the grains in it for about 20 minutes while you prepare the rest of the salad.

Chop the parsley, onion, and tomatoes into a medium bowl.
Drain and rinse the beans, add them to the parsley mixture.

Make the dressing by combining the olive oil and vinegar, using a garlic press add the garlic. Grind a generous portion of black pepper into the dressing. Whisk together to incorporate.

Now that the bulgur is done drain off any additional water and give it a good press to expel any water that's hiding in there. Add the bulgur to the parsley and chickpea mixture. Add the dressing a bit at a time, mixing to incorporate, until you're happy with the intensity.
Enjoy!