Tabbouleh with Beans and Feta
From Cooking Light

1 1/4 cups uncooked bulgur or cracked wheat
2 cups boiling water
1/4 cup commercial pesto
3 tablespoons fresh lemon juice
2 cups cherry tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground black pepper
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
4 (7-inch) pitas, cut in half

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.

Yield: 4 servings (serving size: 1 1/2 cups salad and 2 pita halves)

CALORIES 599 (26% from fat); FAT 17.4g (satfat 5.4g, monofat 7.5g, polyfat 2.9g); PROTEIN 23.3g; CARBOHYDRATE 93.3g; FIBER 14.2g; CHOLESTEROL 21mg; IRON 7.8mg; SODIUM 856mg; CALCIUM 352mg;
Cooking Light, JULY 2000