Mediterranean Vegetable Tabbouleh Salad

Ingredients

• ¼ cup fresh lemon juice
• 1 tablespoon white wine or rice vinegar
• 1 garlic clove (smashed and finely chopped)
• ½ teaspoon fine sea salt
• ¼ cup tahini
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Maras pepper or 1/4 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2-3 tablespoons cold water
• ¾ cup medium bulgur
• Kosher salt
• 2 cups chopped tomatoes (about 1 pound)
• 2 cups chopped English or Persian cucumbers
• 1 14-ounce can chickpeas (drained)
• 1 ½ cups crumbled feta cheese
• 4 green onions with 3 inches of green tops attached (thinly sliced)
• 2 - 3 cups baby arugula, spinach or torn Romaine lettuce leaves
• ¼ cup each fresh cilantro, parsley and mint leaves (picked off the stem)

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