Bulgur, Garbanzo Bean, and Cucumber Salad

By kevinsaroz

Ingredients

• • 2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
• • 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
• • 2 1/2-pint containers small red and/or yellow cherry tomatoes
• • 1 cup diced unpeeled English hothouse cucumber
• • 1 cup diced roasted red peppers from jar
• • 2/3 cup (packed) chopped fresh dill
• • 1/4 cup white balsamic vinegar
• • 1 tablespoon ground cumin
• • 6 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

• Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
• Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.