Bulgur, Chickpea and Parsley Salad

This is also from Arabesque by Claudia Roden; it's a nice fresh tasting side dish or lunch salad. The recipe calls for mint but I substituted cilantro because I'm not crazy about mint.

1 cup fine bulgur
2 garlic cloves, pressed or finely chopped
juice of 1-2 lemons (to taste)
5 T extra-virgin olive oil
2 14-oz cans chickpeas, drained and rinsed
2 bunches flat-leaf Italian parsley, chopped fine
1 bunch mint or cilantro, whichever you prefer, chopped fine
salt and pepper

Soak the bulgur with hot water (well-covered) for 20 minutes (or according to package directions). Drain well. While that is draining, whisk the lemon juice, olive oil, salt and pepper. Put all the ingredients in a large bowl and toss with the dressing. You can adjust, adding more or less dressing as needed.