1 c. bulgar wheat (or cracked wheat)
1 c. water
1/3 c. olive oil
1/4 c. lemon juice
1 c. green onions chopped
1/4 c. mint leaves fresh, chopped
1/2 c. cooked garbanzo beans or chick peas
1 tsp. salt
1 tsp. allspice
2 tomatoes, diced
1 c. parsley, chopped
1 head romaine lettuce (washed and chilled)

Place bulgar and water in covered pan and bring to a boil. Immediately reduce heat and simmer covered 5 minutes, or until liquid is absorbed. Bulgar should still be crunchy. Turn bulgar into a bowl and mix in oil, lemon juice, salt and allspice. Cool.

Add onions, mint, parsley, garbanzos and tomatoes. Mix together lightly. Cover and chill for 1 hour or overnight in refrigerator. Serve with chilled lettuce leaves and use them to scoop up each bite. Makes 6 servings.