This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover, meatless filling for vine leaves. Make it with fine-ground bulgur.

Ingredients

　　1 cup fine- or medium-ground bulgur

　　2 garlic cloves, crushed

　　Juice of 2 1/2 to 3 lemons

　　Salt and black pepper

　　7 tablespoons extra virgin olive oil

　　One 14-ounce can chickpeas, drained

　　3 1/2 cups loosely packed finely chopped flat-leaf parsley

　　1 cup loosely packed finely chopped mint leaves

Step 1

Step 2

　　Arabesque