1/2 C cracked bulgur wheat
1 C water
1 15-oz can of chick peas, drained and rinsed
1 scallion, thinly obliquely sliced
1/4 C chopped dried apricots
1/2 C fresh mint leaves, torn if large
2 med or 4 small carrots, peeled and sliced
1 small garlic clove, chopped
1/2 C walnuts, toasted (250 deg, 20 min)
2 – 4 T extra virgin olive oil
Sea salt (1/2 – 3/4 t) and pepper (1/8 t) to taste
Bring the 1 C water to a boil in a small saucepan. Remove from heat, add the bulgur and a pinch of salt and cover for 30 min. Fluff with a fork and drain off any water that was not absorbed.
In a med size mixing bowl combine bulgur, chick peas, scallions, apricots and mint.
Pulse carrots, garlic and walnuts in a food processor until coarsely chopped. Add to bulgur mixture.
Stir in olive oil, salt and pepper to taste.
Squeeze lemon juice ( 1/2 – 1 lemon, to taste) over salad and mix, just prior to serving.