1 1/3 cups uncooked bulgur wheat with soy grits (such as Hodgson Mill) or bulgur
1/4 cup dried currants
1/4 cup pine nuts, toasted
1 tablespoon chopped fresh parsley
1 (15-ounce) can chickpeas (garbanzo beans), drained
How to Make It
Heat oil in a large saucepan over medium- high heat until hot. Add green onions, celery, and garlic; cook, stirring constantly, 3 minutes. Add water and next 5 ingredients; bring to a boil. Stir in bulgur; remove from heat. Cover and let stand 30 minutes or until liquid is absorbed.
Add currants and remaining ingredients to bulgur mixture; toss well. Serve at room temperature.