Recipe information
Total Time
35 minutes
Yield
6 main-course
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
Need to make a substitution?
Preparation
Step 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.
Step 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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 458.2 %Calories from Fat 31.7 Fat (g) 16.1 Saturated Fat (g) 2.1 Cholesterol (mg) 0 Carbohydrates (g) 66.6 Dietary Fiber (g) 14.8 Total Sugars (g) 5.9 Net Carbs (g) 51.8 Protein (g) 15.1 Sodium (mg) 83.7