Bulgur Wheat and Garbanzo Summer Salad

Servings 4


  • 2 cups #3 coarse Bulgur Wheat
  • 2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp. salt
  • freshly ground pepper to taste to taste
  • 1 whole large garlic clove pressed or minced
  • 1/4 cup olive oil
  • pinches a fewof each: ground cardomon coriander, cumin and cayenne
  • 1 whole small onion diced
  • 1 whole tomato diced
  • 1 whole cucumber diced
  • 1 can (15 oz.) garbanzo beans drained
  • 1/3 cup toasted pine nuts
  • 1/3 cup craisins dried cranberries
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh cilantro
  • 6 whole basil leaves thinly sliced for garnish


  • Put bulgur wheat in a large bowl, add the boiling water and stir. Let stand 30-60 minutes. If there is standing water after that time, drain it before proceding.
  • In a small bowl, add lemon juice, salt, pepper and garlic. Whisk in the oil to make an emulsion. Add the spices, which are optional if you do not have them.
  • Add the onions, tomatoes, cucumbers, garbanzos, toasted pine nuts and craisins to the bulgur and stir with a fork. Add the mint and cilantro and drizzle with the dressing; stir well. Before serving, thinly slice the basil leaves and sprinkle over the top. Salad can be served room temperature or cold.