Bulgur & Chickpea Salad with Cranberries, Toasted Almonds and Cumin-Lime Vinaigrette

• 2 cups Water
• 1/2 teaspoons Sea Salt
• 1 cup Bulgur Wheat
• 1 cup Canned Chickpeas (drained)
• 1/2 cups Dried, Unsweetened Cranberries
• 1/4 cups Slivered Almonds, Toasted
• 2 Tablespoons Sunflower Seeds
• 2 whole Scallions Sliced Thin
• 13 cups Fresh Lime Juice
• 1/2 teaspoons Ground Cumin
• 1 clove Garlic, Minced
• 1/2 cups Good Quality Olive Oil
• 1 pinch Sea Salt
• 1 pinch Freshly Ground Pepper

1. Bring the 2 cups of water and salt to a boil in a saucepan and then add the bulgur.
2. Turn heat down to a simmer, cover the pan and let the bulgur cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.
3. Toss the cooked bulgur, chickpeas, cranberries, almonds, sunflower seeds and scallions together in a big bowl until combined.
4. Set aside.
5. In a small bowl, add the lime juice, cumin, garlic, olive oil, salt and pepper and whisk until smooth.
6. Pour half of the dressing over the salad and stir to coat the salad in dressing.
7. Taste and add more dressing as needed.
8. I enjoyed it warm but its best after it sits in the fridge for an hour or two.

water, salt, bulgur wheat, chickpeas, cranberries, sunflower seeds, scallions, lime juice, ground cumin, clove garlic, olive oil, salt, freshly ground pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/bulgur-chickpea-salad-with-cranberries-toasted-almonds-and-cumin-lime-vinaigrette/ (may not work)