Nutrition per serving may change if servings are adjusted.
3 cups boiling water
½ cup bulgur
1 (15 ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
1½ cups chopped fresh or frozen mango
½ cup chopped red onion (1 medium)
⅓ cup lime juice
2 tablespoons canola oil
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
3 tablespoons snipped fresh mint
5 cups mixed spring salad greens
4 ounces feta cheese, crumbled
Snipped fresh mint (optional)
Pour boiling water over bulgur; cover with plastic wrap or foil. Let stand at room temperature 1 hour.
Meanwhile, in a large bowl stir together garbanzo beans, mango and onion. For dressing, in a small bowl whisk together lime juice, canola oil, cinnamon, salt, cumin and cayenne pepper.
Drain any water off bulgur. Add bulgur, dressing and the 3 tablespoons mint to the bean mixture, stirring to mix well. Divide salad greens evenly among five serving plates. Top each with 1 cup of the bulgur-bean mixture. Sprinkle with feta cheese. If desired, garnish with additional fresh mint.