Tabbouleh Cobb Salad

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup bulgur uncooked
• 15 ounce chickpeas drained canned garbanzo beans
• 2 cups cherry tomatoes halved
• 1 cup cucumber seeded chopped
• 0.3 cup parsley fresh chopped
• 1 cup green onion thinly sliced
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.8 cup roasted pepper dressing red
• 8 cups torn romaine lettuce 
• 12 ounces turkey breast smoked cubed
• 0.5 cup water boiling

Equipment

• bowl

Directions

1. To prepare tabbouleh, combine water and bulgur; let stand 30 minutes.
2. Combine bulgur mixture, parsley, lemon juice, oil, and pepper.
3. To prepare salad, place 2 cups of lettuce in each of 4 shallow bowls. Divide tabbouleh and remaining ingredients evenly in rows over lettuce, starting with 1/4 cup tabbouleh, 1/2 cup each turkey and tomatoes, 1/4 cup each cucumber and onion, and about 1/3 cup chickpeas.
4. Drizzle with 3 tablespoons dressing.