1 cup quinoa
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 pint small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup crumbled feta cheese
1/2 cup diced roasted red peppers from jar
1/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1/2 Tbsp ground cumin
3 tablespoons olive oil
Cook quinoa according to package. Transfer to large bowl and cool. Add garbanzos and next 5 ingredients.
Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.