Bulgur & Chickpea Salad with Cranberries, Toasted Almonds and Cumin-Lime Vinaigrette

Bring the 2 cups of water and salt to a boil in a saucepan and then add the bulgur. Turn heat down to a simmer, cover the pan and let the bulgur cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.

Toss the cooked bulgur, chickpeas, cranberries, almonds, sunflower seeds and scallions together in a big bowl until combined. Set aside.

In a small bowl, add the lime juice, cumin, garlic, olive oil, salt and pepper and whisk until smooth. Pour half of the dressing over the salad and stir to coat the salad in dressing. Taste and add more dressing as needed.

I enjoyed it warm but it’s best after it sits in the fridge for an hour or two.