1 c. boiling water
1 c. bulgur wheat
1/4 to 1/2 c. lemon juice, preferably fresh squeezed
1/4 c. vegetable oil
1 tsp. salt
1/2 tsp. minced, peeled garlic
1/2 tsp. dried oregano leaves
1/4 tsp. ground pepper
1 1/3 c. chopped fresh parsley
1 c. diced, seeded green pepper
1 c. diced, peeled carrot
1/4 c. sliced green onions or scallions
1 (20 oz.) can garbanzo beans or chick peas, drained
3 lemon slices, cut in half (optional)

In a medium sized bowl pour boiling water over bulgur. Let stand 30 minutes; bulgur will absorb water and swell. Meanwhile, put lemon juice, oil, salt, garlic, oregano and pepper in a small, screw top jar. Put the parsley, green pepper, carrot, onions, garbanzo beans, and soaked bulgur into a large bowl. Shake dressing and pour over vegetable mixture. Toss gently to mix. Put in a large serving bowl and garnish with lemon slices, if desired. May be served at once or chilled for several hours.

Makes 4 servings.