Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds

Susan from Food Blogga 

Makes 2 servings.
½ cup dry bulgur
1 cup water
1 tsp olive oil
½ cup chickpeas
1/8 cup dried cranberries and/or raisins
1/8 cup toasted almonds, chopped
¼ teaspoon coriander
1 tsp fresh grated ginger
1-2 tsp fresh lime juice
A handful of fresh mint leaves, torn into small pieces
A pinch of cayenne pepper
Some salt, to taste

In a small saucepan, bring water to a boil; add bulgur, and return to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until water is absorbed and bulgur is soft. Place cooked bulgur in a bowl and add remaining ingredients; toss well to coat.