Worth a trip

Bulgur, Garbanzo Bean, and Cucumber Salad

Name: Bulgur, Garbanzo Bean, and Cucumber Salad
Cuisine: middle_eastern
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions