Pour boiling water over bulgur; cover with plastic wrap or foil. Let stand at room temperature 1 hour.Advertisement
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.
1/2 fruit, 1 1/2 starch, 1 medium-fat protein, 1 fat