Preserved Lime Tabbouleh Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup bulgur uncooked
• 14 ounce garbanzo beans rinsed drained canned (garbanzo beans)
• 1 cup cucumber english chopped
• 0.8 cup parsley fresh chopped
• 1 teaspoon garlic minced
• 3 tablespoons kalamata olives pitted coarsely chopped
• 0.5 teaspoon kosher salt 
• 3 tablespoons juice of lime fresh
• 2  lime finely chopped quick
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.8 cup plum tomatoes seeded chopped
• 0.3 cup shallots finely chopped
• 1 Dash sugar 
• 1.5 cups water hot
• 3 tablespoons water 

Equipment

• bowl
• blender

Directions

1. Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour.
2. Drain.
3. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.
4. Combine oil and remaining ingredients in a blender; process until smooth.
5. Pour dressing over bulgur mixture; toss well to coat.