Bulgur Wheat and Garbanzo Summer Salad

  • 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)
  1. 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.
  2. 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.
  3. 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.