Bulgur, Garbanzo Bean, and Cucumber Salad Recipe

Bulgur, Garbanzo Bean, and Cucumber Salad Recipe

  • 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
  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.
  2. 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.
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