Chickpea Mint Tabbouleh

 1 cup bulgur

2 cups water

1 cup fresh or frozen peas (about 5 oz), thawed

1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained

1/2 cup minced fresh parsley

1/4 cup minced fresh mint

1/4 cup olive oil

2 Tbsp julienned soft sundried tomatoes, (not packed in oil)

2 Tbsp lemon juice 

1/2 tsp salt

1/4 tsp pepper

1.  In a large sauce pan, combine bulgur and water; bring to a boil.  Reduce heat; simmer, covered for10 minutes.  Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.

2.  Transfer to a large bowl. Stir in remaining ingredients. Serve warm or refrigerate and serve cold.