BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD

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Bulgur, Garbanzo Bean, and Cucumber Salad image

Provided by Bon Appétit Test Kitchen

Categories     Bean     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Cucumber     Chickpea     Healthy     Low Cholesterol     Potluck     Bulgur     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6-main course servings

Number Of Ingredients 9

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

Steps:

  • 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.

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