Bulgur, Garbanzo Bean, And Cucumber Salad

• 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

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.

whole grain quick, garbanzo beans, containers, hothouse cucumber, red peppers, dill, white balsamic vinegar, ground cumin, olive oil

Taken from www.epicurious.com/recipes/food/views/bulgur-garbanzo-bean-and-cucumber-salad-361230 (may not work)