Bulger and Green Lentil Salad with Chickpeas

I didn't really like parsley before I made this, and I'm not even the biggest fan of tabbouleh, but this salad has a million things to offer. It doesn't get mushy like tabbouleh and absolutely gets better the more days it's in the fridge. The first time I made this I ate on it for a week and it was amazing every day..but next time I might half it. It makes a lot!

Bulgur and Green Lentil Salad with Chickpeas
from Lorna Sass

1/2 cup French green lentils, discarding crappy looking ones
1 bay leaf
Salt and Pepper
3/4 cup fine or medium bulgur
5 scallions, thinly sliced
2 garlic cloves
Grated zest of one lemon (the recipe originally calls for two but I thought it was too much)
juice of one lemon
1/2 cup olive oil (light is good)
1 tsp. paprika
1.5 cups cooked chickpeas (rinsed, if canned)
2 cups finely chopped parsley
1/4 cup chopped mint, or 2 tbsp. dried

Cover the lentils with water in a small saucepan, add the bay leaf and big pinch of salt, and bring to a boil. Lower the heat and simmer until tender but firm, about 25 minutes. Meanwhile, put the bulgur in a bowl, cover with water, and let stand until the liquid is absorbed and the grains are tender, 20-30 minutes. [LK note: this needed more time and more water for me]

Whisk together scallions, garlic, lemon zest, juice, oil, paprika, and big pinch salt in a large bowl. When the lentils are done, drain them and add them to the dressing. Press out any excess water from the bulgur and add it along with the chickpeas, parsley and mint. Toss gently and thoroughly, then taste for salt and season with pepper. Serve warm or cover and set aside to serve later with a fresh sprinkling of parsley.

Variation with Walnuts and Tarragon: Replace the mint with 2 tbsp. chopped tarragon. Use half walnut oil in the dressing and add 1/2 cup chopped roasted walnuts to the salad.