Tangerine Tabbouleh

• 1 cup bulgur
• 1 cup boiling water
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 tangerines, peeled, sectioned and chopped
• 2/3 cup chopped dates
• 1/2 cup pistachios, coarsely chopped
• 1/3 cup dried cranberries
• 1/2 cup tangerine juice
• 2 tablespoons olive oil
• 1 teaspoon grated tangerine zest
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt

1. Place bulgur in a large bowl. Stir in water; cover and let stand until most of the liquid is absorbed, 30 minutes. Drain well.
2. Stir in the garbanzo beans, tangerines, dates, pistachios and cranberries. In a small bowl, combine the tangerine juice, oil, tangerine zest, ginger and salt. Pour over bulgur mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

bulgur, boiling water, garbanzo beans, tangerines, dates, pistachios, cranberries, tangerine juice, olive oil, ground ginger, salt

Taken from www.tasteofhome.com/recipes/tangerine-tabbouleh/ (may not work)