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Chickpea Bulgur and Tomato Pilaf

1 c Uncooked Bulgar
1 c Boiling Water
1 c Plum Tomatoes; Diced
1 c Green Onions; Diagonally Sliced
1/2 c Chopped Parsley
1 1/2 ts Grated Lemon Rind
1/4 c Fresh Lemon Juice
3 tb Extra-Virgin Olive Oil
1/2 ts Salt
1/8 ts Hot Sauce
1 ds Pepper
15 oz Chickpeas; Canned, Drained
3 Pita Bread Rounds; Cut Into 4 Wedges

Combine bulgur and water in a large bowl. Cover and let stand 30 minutes. Add the tomato and next 9 ingredients (tomato through chickpeas); stir well. Cover and chill. Serve with pita bread.

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