I made this last night so that I could bring it to work for lunch. It’s interesting. Not fabulous. I love bulgur, and I love chickpeas. I had to add more salt to this. It was fairly quick to make, about a half hour. It might be a nice picnic item. I had Jay try it, and he liked it.

• Moroccan-Spiced Bulgur and Chickpea Salad (Cooking Light, August 2004)