1 c. bulgur
1 1/2 c. boiling water
1 1/2 tsp. salt
1/4 c. lemon juice
1 heaping tsp. crushed garlic
1/2 c. chopped scallions or chives
1/2 tsp. dried mint or more (to taste)
1/4 c. vegetable oil
1 packed c. chopped parsley
1/2 c. cooked chickpeas
1/2 c. coarsely grated carrots
1/4 c. chopped pecans (essential)

Combine bulgur, boiling water and salt in a bowl. Cover and let stand 20 minutes or until bulgur is chewable. Add lemon juice, garlic, scallions, mint, parsley and oil, and mix thoroughly. Refrigerate 2 to 3 hours. Add vegetables and nuts and mix gently. Serve on bed of lettuce, garnished with chopped tomatoes and cucumbers if desired.