Ingredients
1
cup boiling water
3/4
cup uncooked bulgur
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
small cucumber, chopped (1 cup)
8
medium green onions, thinly sliced (1/2 cup)
1/2
cup crumbled feta cheese (2 oz)
1/4
cup chopped fresh parsley
2
tablespoons lemon juice
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
4
medium tomatoes
Preparation
In small bowl, pour water over bulgur. Let stand 30 minutes.
Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.
Stir bulgur into bean mixture; spoon into tomatoes.
