Chickpea cauliflower salad with lemon and bulgur wheat

Chickpea cauliflower salad with lemon and bulgur wheat makes 5 servings
1 cup dry bulgur wheat*
1 head cauliflower
1/2 cup minced flat leaf Italian parsley
1 14.5 oz can chickpeas (garbanzo beans), rinsed well
1/2 cup chopped toasted cashews or toasted pine nuts
zest and juice of one medium sized lemon (2 teaspoons zest and 2 tablespoons juice)
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

1. place bulgur and 1/2 teaspoon salt in a medium mixing bowl or round container with a lid.
2. bring 1 and 3/4 cups of water to a boil and pour over bulgur. stir once, cover, and let rest for at least 30 minutes until the water has been absorbed.
3. cut cauliflower into very small florets. bring a medium pot of water to a boil and cook cauliflower for 5 minutes. drain and set aside
4. fluff bulgur with a fork
5. once the bulgur has cooled, add cauliflower, parsley, chickpeas, nuts, lemon zest and juice, and 1/2 teaspoon black pepper. fluff gently to combine and salt to taste

*what is bulgur wheat? click here.
This salad would also we lovely with couscous in lieu of bulgur.

The balance of nutrients, texture, and flavor really make this little number stand alone as a lunch or it would be lovely served with grilled fish or chicken.