Bulgur Chickpea Salad

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Ingredients

1 to 1/4 cup water		1/2 cup chopped carrots
1 cup coarse bulgur (available in bulk from natural foods stores)		3/4 cup canned chickpeas, drained and rinsed
1 teaspoon dried parsley		2 tablespoons oil, for dressing
1 teaspoon minced onion		2 tablespoons lemon juice, for dressing
1 teaspoon soy sauce		1 tablespoon soy sauce, for dressing
1/2 cup chopped scallions		1 garlic clove, minced, for dressing
1/2 cup raisins		Add black pepper to taste, for dressing

Total:

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1
Bring water to boil in medium saucepan, then stir in bulgur, parsley, minced onion, and soy sauce. Cover this mix and reduce heat. Simmer for 15-20 minutes (until all water is absorbed and bulgur is not too crunchy).
2
Remove the mix from heat and allow it to cool; fluff with fork.
3
Combine dressing ingredients in a separate dish and stir well. Pour over bulgur mixture and mix well.
4
Stir in scallions, raisins, carrots, and chickpeas, then cover and chill in the fridge for several hours prior to serving.

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