Bulgor and chickpea salad

I hit the Crossroads farmers' market yesterday to pick up some fresh veggies, and the nice selection of fresh herbs inspired me to make this salad last night. It's still too early in the season to attract a broad selection of vendors to the market, but in this weather I could almost imagine the throngs of shoppers outside, vying for the crunchiest cucumbers and tackiest tchotchkes. Ah, summer in Calgary.

Bulgor and chickpea salad
adapted from this recipe

1/2 c bulgor, soaked and tender
2 cloves garlic, pressed
fresh lemon juice (I used 3 really juicy lemons)
olive oil
freshly ground sea salt and black pepper
1 can chickpeas
2-3 bunches flat-leaf parsley, finely chopped in food processor
1-2 bunches mint, finely chopped in food processor

Combine the garlic, lemon juice, olive oil, salt and pepper to make the dressing. Add bulgor and chickpeas to the dressing and let sit for about ten minutes. Toss in the chopped herbs and let it sit for a few more minutes. I served this with some hummus and Kalamata olives on the side, along with a few cherry tomatoes.

This was quite tasty, and a fairly healthy supper. And I'm suddenly a big fan of the bulgor. Next stop: M's tabbouleh...