|1 lb • Garbanzo Beans|
|2 lb • Bulgar Wheat|
|8 oz • Olive oil|
|6 oz • Balsamic vinegar|
|24 • Garlic cloves • peeled|
|6 • Tomatoes • diced|
|Salt to taste|
|Pepper to taste|
|1/2 bunch • Cilantro or Basil • chopped|
|1/4 bunch • Italian parsley (flat-leaf)|
Soak beans in water overnight.
In a large pot of boiling water, cook the bulgar wheat until tender (approximately 25 - 30 minutes). Drain in a colander and rinse with cold water. Lightly press excess moisture out of bulgar wheat.
Toss garlic with a small amount of oil, place on a sheet pan and roast in an oven at 350 F until evenly browned, chill and reserve.
In a large pot of boiling water, cook the garbanzo beans with whole pieces of shallot and thyme stem, until tender, drain and chill.
Combine the beans, bulgar wheat, tomatoes, cilantro, vinegar and oil. Season to taste. Serve as side dish or accompaniment to additional protein.