Tabbouleh Salad

1⁄2       cup bulgur wheat
1          can (8-oz.) garbanzo beans
2          medium tomatoes, finely chopped
3⁄4       cup finely chopped green onions
1⁄2       cup chopped parsley
1⁄2       cup chopped cucumber
1          tablespoon crumbled dried mint leaves
1⁄4       cup chicken broth
1⁄4       cup lemon juice
1          teaspoon salt
Romaine lettuce leaves
Green pepper rings

Combine bulgur and 1 cup water; let stand 20 minutes. Drain thoroughly; press to remove excess moisture. Drain beans and chop coarsely. Combine all ingredients except lettuce and green pepper. Chill mixture well. Serve on lettuce leaves; garnish with green pepper rings.  Makes 6 to 8 servings.

Nutritional Information per Serving:
Calories-149, (From Fat-11%), Protein-7g, Carbohydrate-27g, Fat-2g, Sodium-435 mg, Potassium-380 mg, Dietary Fiber-4g, Calcium-54 mg, Iron-3mg, Vitamin A-1354 iu, Vitamin C-33 mg, Cholesterol-0 mg