Bulgur, Pomegranate and Walnut Salad Recipe

Name: Bulgur, Pomegranate and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnut halves (2 1/2 ounces); 1/3 cup drained oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar; 1 cup medium bulgur (6 ounces); 1 cup canned chickpeas, rinsed; 1/2 teaspoon Aleppo pepper flakes or pure ancho chile powder; 1 3/4 cups boiling water; 1 pound grape tomatoes (1 1/2 pints), halved; 1/2 cup pomegranate seeds; 1/3 cup coarsely chopped dill; 1/3 cup coarsely chopped mint; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper; 1 tablespoon pomegranate molasses dissolved in 2 teaspoons cold water (see Note)

Servings: persons

3/4 cup walnut halves (2 1/2 ounces)
1/3 cup drained oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
1 cup medium bulgur (6 ounces)
1 cup canned chickpeas, rinsed
1/2 teaspoon Aleppo pepper flakes or pure ancho chile powder
1 3/4 cups boiling water
1 pound grape tomatoes (1 1/2 pints), halved
1/2 cup pomegranate seeds
1/3 cup coarsely chopped dill
1/3 cup coarsely chopped mint
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1 tablespoon pomegranate molasses dissolved in 2 teaspoons cold water (see Note)

1
Preheat the oven to 350.
2
Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant.
3
Let cool slightly, then chop coarsely.
4
Heat the sun-dried tomato oil in a large saucepan.
5
Add the tomatoes and cook over moderately high heat for 1 minute.
6
Add the bulgur and stir to coat with the oil.
7
Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer.
8
Reduce the heat to low, cover and cook without stirring for 20 minutes.
9
Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
10
Using 2 forks, fluff the bulgur.
11
Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
12
Transfer to a platter.
13
Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top.
14
Serve warm.

1331

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup walnut halves (2 1/2 ounces), 1/3 cup drained oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar, 1 cup medium bulgur (6 ounces), 1 cup canned chickpeas, rinsed, and more.

Yes, Bulgur, Pomegranate and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgur, Pomegranate and Walnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions