Tabbouleh Salad

In saucepan bring water to boil; add bulgur. Cover and reduce heat to low and cook for about 10 minutes or until water is absorbed. Using fork, scrape into large bowl; let cool.

In small bowl whisk together lemon rind and juices, oil, garlic, salt, pepper, cumin and cayenne; pour over bulgur. Stir in chickpeas, tomatoes, cucumber, parsley, mint and chives until well combined.

Makes 4 servings.