A refreshing and vibrant salad featuring bulgur, chickpeas, and fresh vegetables, perfect for a light meal or side dish.
Combine the bulgur and boiling water in a mixing bowl.
Cover the bowl with a lid or plate to retain the heat and allow the bulgur to absorb the water evenly.
Cover and let the bulgur sit for 15-20 minutes until it absorbs the water and becomes tender.
Check the bulgur after 15 minutes; if there's excess water, drain it off.
In a small bowl, whisk together the lemon juice, minced garlic, olive oil, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Add the dressing to the soaked bulgur and mix well.
Ensure the bulgur is evenly coated with the dressing for consistent flavor.
Add the diced tomatoes, cucumber, red bell pepper, shredded carrot, sliced scallions, chickpeas, and chopped parsley to the bowl.
Chop the vegetables into uniform sizes for a visually appealing presentation.
Gently toss the salad to combine all ingredients.
Use a large spoon or your hands to mix gently, avoiding crushing the vegetables.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh while chilling.
Serve the salad chilled, garnished with additional parsley if desired.
Pair the salad with pita bread or as a side dish to grilled meats for a complete meal.
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