1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
4 (7-inch) pitas, cut in half
How to Make It
Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves.