1 Cup Dried Chick-Peas, soaked over night
3 ½ Cups Water
¾ Cup Course Grain Bulgur
1 Bunch of Scallions, coarsely chopped (green & white parts)
2 Tbspns Fresh Mint, minced
1/3 Cup Fresh Flat-Leaf Parsley, minced
1/3 Cup Fresh Lemon Juice
1/3 Cup Extra Virgin Olive Oil
1 Tspn Salt
Fresh Ground Black Pepper to taste
¼ Tspn Ground Cinnamon

Drain the chick-peas, place in a pot with the water and bring to boil. Cover and simmer it for about 30 minutes, or until tender yet still firm.

At the same time cover the bulgur in a bowl with enough water to cover it by about an inch. After about 20 minutes it should be ready. Drain in a fine mesh sieve, the place in a clean dish towel. Squeeze out as much water as possible.

Add the scallions, mint and parsley to the bulgur in a large mixing bowl. Use your hands and squeeze the ingredients a little to release the flavors. Add in the drained chick-peas, lemon juice, olive oil and the spices.

Mix well, cover and set aside for about 30 minutes or more before serving.