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.
This was very good. Left the tomatoes whole so that the leftovers would keep better. Instead of commercial pesto, planned weekly menu to include CL pasta with three-herb pesto & made extra pesto to use for the tabbouleh. This was better (more flavorful) the next day. Re sherridv's comment, the serving size for this recipe is pretty generous. We had it as a side dish rather than more of a main dish with the pitas & larger serving size.