Carrot-Pistachio Pesto With Bulgur and Chickpeas

Name: Carrot-Pistachio Pesto With Bulgur and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup cracked bulgur; ¾ cup boiling water; coarse salt & freshly ground black pepper; 1 (15 ounce) can chickpeas, rinsed and drained; 1 scallion, thinly sliced; ¼ cup dried fruit (such as currants, golden raisins, or chopped apricots); ½ cup fresh mint leaves, torn if large; 2 medium carrots, peeled and chopped (1 cup); ¼ teaspoon chopped garlic (about 1 small clove); ¼ cup shelled pistachios, toasted; ¼ cup extra-virgin olive oil; 1 lemon wedge

Servings: persons

½ cup cracked bulgur
¾ cup boiling water
coarse salt & freshly ground black pepper
1 (15 ounce) can chickpeas, rinsed and drained
1 scallion, thinly sliced
¼ cup dried fruit (such as currants, golden raisins, or chopped apricots)
½ cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup)
¼ teaspoon chopped garlic (about 1 small clove)
¼ cup shelled pistachios, toasted
¼ cup extra-virgin olive oil
1 lemon wedge

1
Place bulgur in a heatproof bowl and add boiling water.
2
Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes.
3
Fluff with a fork.
4
Stir in chickpeas, scallion, dried fruit, and mint.
5
Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped.
6
Drizzle in oil and process until combined.
7
Season with salt and pepper.
8
Stir pesto into bulgur mixture.
9
Squeeze with lemon and adjust seasoning, if necessary.

596

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: ½ cup cracked bulgur, ¾ cup boiling water, coarse salt & freshly ground black pepper, 1 (15 ounce) can chickpeas, rinsed and drained, and more.

Yes, Carrot-Pistachio Pesto With Bulgur and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!