Moroccan-Spiced Bulgur and Chickpea Salad

Ingredients

• 3 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 2 cups boiling water
• 1 1/3 cups uncooked bulgur
• 1/2 cup matchstick-cut carrots
• 1/3 cup dried cranberries
• 3 tablespoons slivered almonds, toasted
• 2 teaspoons chopped fresh mint
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Preparation

1. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
2. Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.