Bulgur Wheat & Garbanzo Summer Salad

Put bulgur wheat in a large bowl and add the boiling water and stir. Let stand 30 – 60 minutes. (If there is standing water after that time, drain it before proceding.)

In a small bowl add lemon juice, salt, pepper and garlic. Whisk in the oil to make an emulsion. Add the spices, which of course are optional if you don’t have them. Never–I repeat–never make a special trip to the store.

Add the onions, tomatoes, cucumbers, garbanzos, toasted pine nuts, and craisins to the bulgur and stir with a fork. Add the mint and cilantro and drizzle the dressing and stir well. Before serving, thinly slice the basil leaves and sprinkle over the top.

Salad can be served room temperature or cold.