Tabouli and Chickpea Salad

I can feel it coming...  SPRING!  And I had to make this bright and beautiful salad to celebrate!  Ok, so maybe we have gotten more snow in the last month than the other three "winter" months combined, but that means the grass will be even greener when it comes!  How can you not get excited to hear the birds chirp again? 

This salad is the perfect combination of fresh ingredients - the parsley, tomato, and lemon juice just sing (or chirp) in this dish.  And you can't forget the lovely chickpea - full of fiber, protein, iron, etc.  It rounds off this dish to make a complete vegetarian meal or a lovely side dish!  I hope you enjoy it as much as I did!

Tabouli and Chickpea Salad:

1 cup of cooked and cooled Bulgar (Substitute cooked Quinoa for GF)
2 1/2 cups of chopped Parsley
1 large Tomato chopped
2 Green Onions chopped (include the green and white)
1 16 oz can Chickpeas drained and rinsed

Dressing:
1 tablespoon Lemon Juice
1/2 tablespoon Olive Oil
1/4 teaspoon Black Pepper
1 clove Garlic chopped finely

Combine the first 5 ingredients in a large bowl.  In a separate bowl combine the dressing then toss with the previous ingredients.  You can chill it or eat it immediately - enjoy!