Tabbouleh with Beans and Feta

Ingredients

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

Equipment

• bowl
• whisk

Directions

1. Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain.
2. Combine pesto and lemon juice; stir with a whisk.
3. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and toss gently to combine.
4. Serve with pita halves.