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1
Place wheat in bowl, pour in boiling water, stir and cover.
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2
Let this rest 30 minutes to 1 hour.
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3
I tend to use less water and shorter time, as I like the firmer texture and nuttier flavor.
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4
Rinse and sort Chickpeas for debris, add 4 cups water, and bring to boil.
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5
Boil 2 minutes, take off heat, and cover for 1 hour.
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6
Drain soak water, rinse beans, cover with about 4-5 cups fresh water, and simmer gently until done.
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7
(about 45 minutes).
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8
While wheat and chickpeas are doing their thing, chop the rest of the ingredients.
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9
If I am using regular tomatoes, I drain them, using the juice as part of the liquid for the wheat.
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10
Drain wheat and squeeze out any excess liquid.
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11
Place in large bowl, and toss gently with fork.
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12
Add mint, parsley, onions, cucumber, tomatoes, olives, salt, and spices, tossing gently after each ingredient.
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13
Add 1 cup of the chickpeas (drained) saving the rest (in the liquid) for other fun things, like adding to salads.
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14
Gently toss tabouli again.
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15
Whisk together the oil and lemon juice to make a dressing.
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16
Dress the salad.
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17
Refrigerate, allowing one hour (or more) for salad to rest, letting flavors mingle.
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18
Place generous spoonfuls onto lettuce leaves, garnish with feta, and serve.
