Middle Eastern Tabbouleh Salad

Ingredients

• 1 1/2 cups medium-grind bulgur
• 1 cup canned chickpeas, rinsed and drained
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 cup crumbled feta cheese
• 3 large tomatoes, seeded and diced
• 1 English cucumber, peeled, seeded and diced
• 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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