Anonymous August 21 2005

1/2 cup fine bulgur

1 1/2 cups minced fresh flat-leaf parsley

1 bunch green onions, white portion only, minced

1 large tomato, peeled, seeded and diced

2 Tbsp minced fresh mint

1 can (15 1/2 oz.) chickpeas, rinsed and drained

3 Tbsp extra-virgin olive oil

3 Tbsp fresh lemon juice, plus more as needed

1/2 tsp. ground toasted cumin seeds

Salt and freshly ground pepper, to taste

Heart of 1 head romaine lettuce

Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain. Place the bulgur in a clean kitchen

towel or a double thickness of cheesecloth and squeeze dry. Transfer

to a bowl and, using a fork, separate into individual grains. Stir in

the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3

Tbs. lemon juice and the cumin. Season with salt and pepper. Taste

and add more lemon juice, if needed. Cover and

refrigerate for at least 2 hours. Bring to room temperature before

serving. Taste and adjust the seasonings, and serve with the romaine

hearts alongside for scooping. Serves 4.