Bulgur, Garbanzo Bean, and Cucumber Salad

Ingredients

• 30 ounce garbanzo beans drained canned (chickpeas)
• 1 pint and/or cherry tomatoes red yellow
• 1 cup cucumber diced english unpeeled
• 0.7 cup optional: dill fresh packed chopped ()
• 1 tablespoon ground cumin 
• 6 tablespoons olive oil 
• 11 ounces oats whole
• 1 cup roasted peppers diced red
• 0.3 cup balsamic vinegar white

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Cook bulgur in large saucepan of boilingsalted water until just tender, 10 to 12minutes.
2. Drain. Rinse with cold water tocool; drain well.
3. Transfer to large bowl.
4. Addgarbanzos and next 4 ingredients.
5. Whisk vinegar and cumin in small bowl.
6. Whisk in oil. Season dressing with salt andpepper; pour over bulgur to coat salad.Season with salt and pepper.
7. Per serving: 458 calories, 16 g fat, 15 g fiber
8. Bon Appétit