Bulgar, Garbanzo Bean, and Cucumber Salad

Ingredients

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

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