Bulgur, Garbanzo Bean, and Cucumber Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Bulgur can be found at natural foods stores. 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 |
Directions:
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.
3. Per serving: 458 calories, 16 g fat, 15 g fiber Nutritional analysis provided by Bon Appétit
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