Tabbouleh with Chickpeas And Lettuce Scoops

Toasting the cumin seeds: Place seeds in a dry fry pan over medium heat and toast, shaking the pan occasionally, until they darken and release their aroma. Grind in a mortar or spice grinder.

Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.

Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry. Transfer to a bowl and, using a fork, separate into individual grains.

Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs. lemon juice and the cumin. Season with salt and pepper. Taste and add more lemon juice if needed.

Cover and refrigerate for at least 2 hours. Bring to room temperature before serving. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.