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This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover, meatless filling for vine leaves. Make it with fine-ground bulgur.
Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
Mix in the chopped herbs when you are ready to serve.
Nutrients per serving (% daily value)
Nutritional information includes 1/8 teaspoon of added salt per serving.