Heat oven to 400 degrees. If using Chicken Breast or Tofu, cut into 4 pieces. Rub chicken or tofu with salt and pepper and olive oil and place in oven for 10 minutes. Check to make sure there is no pink left in the chicken, cooking for a few more minutes if needed.

While the chicken or tofu are cooking, in a bowl, place 1 cup Bulgar Wheat with 2 cups hot water. Cover with a small towel. Let sit for 10-12 minutes.

While Chicken or Tofu and Bulgar Wheat are cooking, place 4 eggs in pot, cover with cold water, place on stove to boil. Once boiling, time for 5 minutes. Then drain water, fill pot of eggs with cold water and peel the shell off of the eggs.

While Chicken or Tofu and Wheat and Eggs are cooking, in a bowl, mix with a fork or whisk, the squeezed lemon juice with 2X the amount of olive oil and the tomato paste. Dice Cucumber, Tomato, Parsley, Onion and place in bowl. Drain the wheat, place in bowl. Add crushed red pepper, if using. Season with salt and pepper.

Place 2 lettuce cups on each of 4 plates. Fill with the dressed Bulgar Wheat-onion-cucumber-tomato-parsley-onion mixture. Add one hard boiled egg, each cut in half, to the plates. If using, add one piece of chicken or tofu to each plate. Serve and enjoy!