There is a more traditional recipe for this which I'll post at another time. This is an "Iron Chef" version I made using what ingredients I had on hand, with some helpful hints from a chef friend of mine.
Bring 4 cups of water with a dash of salt to a boil. Add 2 cups of bulghur wheat, simmer about 20 min or until water is absorbed.
Chop one onion and combine with 3 cups cooked chickpeas.
Mix together with juice from 2 lemons, dash of salt, oregano, one crushed garlic clove, dash of pepper, and 1/4 cup olive oil.
Dice 3 tomatoes and add to the mix.
Add the cooked bulghur wheat, mix well.
Saute 2 yellow squash in garlic and oil about 5 min and add to mix.
The final fancy element, which is optional, but delicious:
I happened to have a type of lemon called Meyer's lemons, which are especially soft and sweet. You can tell if you have one by the soft smooth slightly orange-y feel and look to the skin. The peel of these lemons can be boiled in very salty water and then chopped up and added to your tabouli mix for a delicious zest.
It is delicious warm, but even more delicious cooled in the fridge for several hours.