Ingredients
1/2 cup cracked bulgur
3/4 cup boiling water
Coarse salt and freshly ground pepper
1 (15-ounce) can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currants, golden raisins, or chopped apricots
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup)
1/4 teaspoon chopped garlic (about 1 small clove)
1/4 cup shelled pistachios, toasted
1/4 cup extra-virgin olive oil
1 lemon wedge
Preparation
Place bulgur in a heatproof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork. Stir in chickpeas, scallion, dried fruit, and mint.
Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle in oil and process until combined. Season with salt and pepper.
Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.
