Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon and Dill


2 cups bulgur
2/3 cup diced red onion
2 red bell peppers, diced
1 large English (or hothouse) cucumber, seeded and diced
1 cup finely chopped fresh dill  (6 Tbsp. dried dill)
2/3 cup finely chopped fresh parsley  (4 Tbsp. dried parsley)
2 (15-oz.) cans chickpeas, drained and rinsed
3/4 cup fresh lemon juice, from 3-4 lemons
3/4 cup apple cider vinegar
2 large garlic cloves, finely minced
2 tsp. Simply Organic All-Purpose Seasoning
1 tsp. freshly ground black pepper
2 tsp. cumin

Bring a kettle of water to a boil. Place the bulgur in a large
bowl with 2 1/2 cups boiling water. Cover the bowl tightly with
plastic wrap and let sit for 25-30 minutes, or until all of the
water is absorbed.

Meanwhile, to soften the bite of the raw onions, place them in a
small bowl and cover with cold water. Let them sit for ten minutes,
and then drain. (Feel free to skip this step if you don't mind the
taste of raw onions.)

Combine the cooled bulgur with the red onions, and all of the
other ingredients. Use a large bowl because this makes a big
salad.

Serve cold.

Makes 8 entree servings.