Bulgur, Garbanzo Bean, and Cucumber Salad

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

From the kitchen of Carly

Fluffy bulgur meets creamy chickpeas in this bright, herbaceous salad. Cherry tomatoes, crisp cucumber, and roasted peppers get dressed with a cumin-spiked vinaigrette and loads of fresh dill. It's satisfying enough for lunch, adaptable enough for meal prep.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

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

Instructions

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.