Bulgur, Garbanzo Bean, and Cucumber SaladJosé Picayo
Bulgur can be found at natural foods stores.
Recipe information
Total Time
35 minutes
Yield
Makes 6-main course servings
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
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.
Step 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.
Nutrition Per Serving
Per serving: 458 calories
16 g fat
15 g fiber
#### Nutritional analysis provided by Bon Appétit
