Carrot-Pistachio Pesto with Bulgur and Chickpeas
Vegan; Serves 4
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof 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.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012