Winter Tabouleh

I was so excited to make this recipe and finally buy some sumac, a spice I know only from its inclusion in za'atar.  But I didn't really like this recipe.  To be fair, I made it when I didn't have too much of an appetite to begin with, but even so... for one, I felt like there was far too much cabbage in relation to the chickpeas and the bulgur, and for two, the sumac was really overpowering.  I'd start with only a little bit and then add more if you want.  Sumac has a pungent, sour taste that's very unique.  I've posted an adapted recipe with these reactions in mind.

Winter Tabouleh

(adapted from taste of beirut)

Ingredients

1-2 c finely shredded cabbage

1/2 c bulgur

1-2 c chick peas

1/4 c green onions, chopped

*

1-3 cloves of garlic, pressed

1 tsp salt

juice of 1 lemon

1/3 c olive oil

1-3 tsp sumac

2 TB ground dried mint

*

1 avocado

Instructions

1. Cook the bulgur, then drain and mix in a large bowl with chickpeas and cabbage.
2. Mix together garlic, salt, lemon, oil, sumac, and mint.  Then mix this into the large bowl.  Serve with avocado slices.  Serves 3-4.