Stage 1
1 cup white bulgar
1 cup water
1.5 tsp salt

Stage 2
¼ cup extra virgin olive oil
2 cloves finely minced garlic
1 tbl spoon crushed mint leaves
¼ cup (fresh squeezed!) lemon juice

Stage 3
¼ cup sliced black olives
¼ cup sliced green olives
¼ cup burgundy or kalamata olives
½ cup garbanzo beans
½ cup kidney beans
½ cup chopped parsley
2 chopped green onions
1 stalks chopped celery

This makes enough for two but because of the effort involved, I usually make a triple or quadruple batch.
A quadruple batch filled the largest bowl I had and was more than enough for a church event.

NOTE: White bulgar is often hard to find.
Bob's Red Mill has it ($5+ per lb) but do not use red bulgar or any kind of cracked wheat. It does not work.
When you find white bulgar in bulk, buy a lot – it keeps well and in bulk it is often as low as $1 per lb.

Stage 1:

Pour the bulgar, water and salt in a large bowl.
Cover and let sit until all the water is absorbed, usually 1-2 hours.

Stage 2:

Add the garlic, oil, mint, and lemon juice and mix well.
This is the salad base that can be used in a myriad of ways (Taste it now – yum.)
Put in the refrigerator over night.

Stage 3:

Add the remaining ingredients and mix well.

I have varied the add-ins of this stage a lot over the years.
Tomatos or salsa complement this well.
I have added tofu cubes but cheese cubes could work well too.
Feta has also been suggested.