Herb-and-Bulgur Salad

Ingredients

• 1 cup medium bulgur
• 2 cups boiling water
• Kosher salt and pepper
• One 2-oz. bunch parsley
• One 2-oz. bunch cilantro
• One 1-oz. bunch chives
• One 1-oz bunch dill
• 1/2 cup salted toasted sunflower seeds
• 1/4 cup fresh lemon juice
• 3 Tbsp. olive oil

Preparation

1. In a large heatproof bowl, cover the bulgur with the boiling water.  Add a generous pinch of salt, cover with plastic wrap and let stand until the bulgur is tender and the water is absorbed, about 20 minutes.  Fluff with a fork.
2. Hold the herb bunches together in one hand.  Using scissors, snip the herbs over the bulgur until you reach the thick stems (you should have about 1-1/2 cups each of parsley and cilantro and 3/4 cup each of chives and dill.) Add the sunflower seeds, lemon juice and olive oil and toss very well.   Serve the salad at room temperature.  Optional : add one can of chick peas, well drained, for protein.