Bulgur, Garbanzo Bean, and Cucumber Salad

Ingredients for Bulgur, Garbanzo Bean, and Cucumber Salad

• 475ml whole grain quick-cooking bulgur (11 to 350g )

• 2 15- to 450g cans garbanzo beans (chickpeas), drained

• 2 1/2-pint containers small red and/or yellow cherry tomatoes

• 240ml diced unpeeled English hothouse cucumber

• 150g diced roasted red peppers from jar

• 2/3 cup (packed) chopped fresh dill

• 1/4 cup white balsamic vinegar

• 1 tablespoon ground cumin

• 90ml olive oil

How to make Bulgur, Garbanzo Bean, and Cucumber Salad

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; pour over bulgur to coat salad. Season with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.