Carrot-Pistachio Pesto With Bulgur and Chickpeas Recipe

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.

No additional tips available.

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

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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.

Carrot-Pistachio Pesto With Bulgur and Chickpeas

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