Mix the dressing in a large bowl. Add everything else and toss well to coat. Chill for at least two hours to meld flavors.
For the dressing:
3 tablespoons fresh lime or lemon juice (juice of one medium fruit)
2 tablspoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground cumin (or to taste)
½ teaspoon ground coriander
¼ teaspoon freshly ground pepper
For the salad:
1 (15 ounce) can chickpeas, drained and rinsed
1 cup cooked bulgur or other cooked whole grain
1 cup chopped vegetables
⅓ cup dried cranberries
3 scallions, chopped
3 tablespoons toasted slivered almonds
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh mint
An Oldways recipe and photo.
Links
[1] https://oldwayspt.org/grain/bulgur