Bulgar, Garbanzo Bean, and Cucumber Salad

Bulgar, Garbanzo Bean, and Cucumber Salad
Photo by José Picayo


  • 2 15- to 16-ounce cans garbanzo beans (chickpeas)
  • 1 tablespoon ground cumin
  • 2/3 cup fresh dill
  • 1 cup English hothouse cucumber
  • 6 tablespoons olive oil
  • 2 cups whole grain quick-cooking bulgur
  • 1 cup roasted red peppers from jar
  • + 2 more ingredients
    • ¼ cup white balsamic vinegar
    • 2 1/2-pint containers small red and/or yellow cherry tomatoes

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; po...

View full recipe at Epicurious


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