📖 Instructions

1. Rinse the Bulgur: Place the bulgur in a fine-mesh sieve and rinse under cold running water for about a minute. This removes any excess starch and helps prevent it from becoming mushy.
2. Cook the Bulgur: In a medium saucepan, bring 1 1/2 cups of water or vegetable broth to a boil. Add the rinsed bulgur, reduce the heat to low, cover, and simmer for 12-15 minutes, or until the bulgur is tender and all the liquid has been absorbed. Fluff with a fork and let it cool slightly.
3. Prepare the Chickpeas: If using canned chickpeas, drain and rinse them thoroughly. This helps remove excess sodium and any starchy residue. If you're cooking your own chickpeas (kudos to you!), make sure they're tender but not mushy.
4. Chop the Herbs: Finely chop the fresh mint and parsley. The key here is to use fresh herbs; dried herbs simply won’t deliver the same vibrant flavor. I usually give them a good wash before chopping.
5. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Make sure the garlic is finely minced so it distributes evenly throughout the dressing. Don't be afraid to adjust the amount of lemon juice to your liking.
6. Combine Ingredients: In a large bowl, combine the cooked bulgur, chickpeas, chopped mint, and chopped parsley. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
7. Let it Rest: This is where the magic happens. Cover the bowl and let the salad sit at room temperature for at least 30 minutes, or in the refrigerator for up to a few hours. This allows the flavors to meld together beautifully. I like to give it a good stir every now and then.
8. Serve: Before serving, give the salad one last toss. Taste and adjust the seasoning if needed. You might want to add a pinch more salt, a squeeze of lemon juice, or a drizzle of olive oil. Serve chilled or at room temperature. Add a dollop of greek yogurt if you are feeling fancy!