Summer Tabbouleh

1/2 cup fine bulgur or 1 cup dried (2 cups cooked) chickpeas parsley, herb
1 tsp salt
3 tablespoons olive oil
2 medium tomatoes, cut into 1/4-inch pieces
1 cup boiling-hot water
2 cucumbers, peeled and cut into 1/4-inch pieces
1-3 bunches parsley, finely chopped
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh mint (opt.)
2-4 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
½ onion, thinly sliced (opt.)
1 Tbs. toasted cumin seeds (opt.)

Mix the bulgur with the salt and oil and pour the boiling water over. Cover and let sit for 10 min. If using chickpeas, soak dry beans for 2 hours to overnight and boil until soft (up to 3 hours depending on soak time). Run under cold water and remove skins as desired. Add remaining ingredients and mix well. Chill.