Moroccan Bulgur and Chickpea Salad

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