Bulgur and Garbanzo Salad

From July 21, 2008:  On Saturday I made this whole grain salad to take to a party (that we ended up missing because of the horrible traffic on I-95). It’s a great no-cook summer salad. The bulgur wheat and garbanzos make a complete protein and are complemented with other traditional Mediterranean ingredients. Parsley can be used instead of cilantro.

Bulgur and Garbanzo Salad

1 cups raw bulgur
3/4 cup boiling water
Juice of 2 lemons
1 clove garlic, minced
1/2 teaspoon ground mustard
1/4 teaspoon ground cumin
Salt & pepper, to taste
1/4 cup extra virgin olive oil
1 (15.5 oz) can garbanzo beans, drained
2 tomatoes, chopped
1 cucumber, seeded, peeled, and diced
1/4 cup minced fresh cilantro
4 oz. feta cheese, diced

In a bowl, pour boiling water over the raw bulgur. Let sit for 1 hour.

In a small bowl, mix the lemon juice, garlic, ground mustard, cumin, salt, and pepper. Whisk in the olive oil and pour dressing over the bulgur.

Mix the garbanzo beans, tomatoes, cucumber, and cilantro into the bulgur. Add the feta and chill for at least 1 hour to let flavors meld.

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