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Bulgur, Garbanzo Bean, and Cucumber Salad

['2 cups whole grain quick-cooking bulgur (11 to 12 ounces)', '2 15- to 16-ounce cans garbanzo beans (chickpeas), drained', '2 1/2-pint containers small red and/or yellow cherry tomatoes', '1 cup diced unpeeled English hothouse cucumber', '1 cup diced roasted red peppers from jar', '2/3 cup (packed) chopped fresh dill', '1/4 cup white balsamic vinegar', '1 tablespoon ground cumin', '6 tablespoons olive oil']

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 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.

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