Preparation

• In a small pan, bring 3 cups salted water to a boil. Put the bulgur in a medium heatproof bowl and pour the boiling water over the bulgur. When the water is absorbed and the bulgur is al dente (after about 15 minutes), drain the bulgur and let it rest for 10 to 20 minutes. Fluff it with a fork and combine it with the chickpeas in a large bowl. Add the cumin and 3 Tbs. of the olive oil and toss. Stir in the feta, sun-dried tomatoes, cucumber, parsley, and mint; season to taste with salt and pepper. Add the lemon juice to taste. Let sit for 15 minutes; taste and add more salt or lemon juice, if needed. Drizzle with the remaining 1 Tbs. olive oil and serve at room temperature with the lemon wedges on the side.