Tabbouleh with Chickpeas & Artichokes

I made this salad instead of the cucumber salad with Hoisin Chicken. It is really good the longer you let it sit. However, next time I will definitely half the recipe. It is still sitting in a big stew pot because I had nothing else big enough to mix it in. I'm happy to eat it for lunch & dinner the rest of the week and just switch out my main dishes.

Tabbouleh with Chickpeas and Artichokes

• 2 cups bulgur wheat
• 4 cups water
• 1/2 pound dried chickpeas, cooked according to package directions
  (or about 3 cups canned chickpeas, rinsed)
• 2 cucumbers, peeled and diced
• 1/2 red onion, diced
• 3 tomatoes, seeded and diced
• 14 ounce can artichoke hearts, drained and chopped
• Zest and juice of 2 lemons
• 2 tablespoons extra virgin olive oil
• Handful of basil leaves, chopped
• Handful of fresh Italian parsley leaves, chopped
• Handful of fresh cilantro leaves, chopped
• Kosher salt
• Freshly ground black pepper

Combine the bulgur wheat and the water in a large sauce pan. Bring to a boil and then reduce the mixture to a simmer. Cook the bulgur for approximately 15 minutes until all of the water has been absorbed. Set aside to cool. Transfer to a large mixing bowl.

Rinse the chickpeas and transfer them to the mixing bowl with the cooled bulgur. Add the cucumbers, red onion, tomatoes, and artichoke hearts.

In a small mixing bowl, whisk together the juice from the 2 lemons and the olive oil. Add the dressing to the bulgur and vegetable mixture. Add in the chopped herbs and toss all of the ingredients together. Season to taste with salt and pepper.

Cover and refrigerate for at least one hour prior to serving.