This is a no-cook winter salad to pull together when you need solid nourishment in a short time. It's great warm on its own or as a side dish. Better yet, ,have at the ready in your refrigerator for a ready-to-eat meal. For a gluten-free version, substitute the bulgur for 3 cups of cooked brown rice or quinoa.
To soak the bulgur, pour 2 1/2 cups boiling water over the bulgur in a heat-proof bowl. Cover and let sit until all the water is absorbed, about 20 minutes. (You can do this step 1 day in advance and store the bulgur in the refrigerator overnight.)
Meanwhile, make the dressing by combining the olive oil, apple cider vinegar, curry powder, honey and salt in a small sauce pan over low heat just until blended. Remove from the heat and pour over the soaked bulgur.
Add the garbanzos, apple, raisins and almonds and toss to combine well. Taste for seasoning, and add additional vinegar or salt to taste.
Toss with the cilantro just before serving warm or at room temperature.
Copyright 2021 Lynne Curry