Bulgar, Garbanzo Bean, and Cucumber Salad Recipe


Bulgar, Garbanzo Bean, and Cucumber Salad

This hearty salad is tasty and really good for you. It was adapted from the October 2010 issue of Bon Appetit magazine. Enjoy!


2 cups whole grain quick cooking bulgar wheat
2 15-16 ounce cans of garbanzo beans (or use dried, soaked, then cooked beans)
2 1/2 pint containers of small red or yellow cherry tomatoes
1 cup diced unpeeled English cucumbers
1 cup diced roasted red peppers from a jar
2/3 cup chopped fresh dill
1/4 cup white wine vinegar
1 tbsp ground cumin
6 tbsp olive oil

1. Cook bulgar 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 a large bowl. Add garbanzos and the next 4 ingredients.

2. Whisk vinegar and cumin in a small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgar to coat salad. Season with salt and pepper.

Serves 6