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Chickpea and Bulgur Salad with Carrot Pistachio pesto Recipe

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Chickpea and Bulgur Salad with Carrot Pistachio pesto
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Ingredients

  • ½ cup bulgur
  • ¾ cup boiling water
  • ½ cup farro (optional, you could use all bulgur, in which case double it and double the water)
  • ½ medium onion, chopped (optional, use if using farro)
  • 3 cups cooked chickpeas (I used 2 cans, rinsed)
  • chopped scallions, optional (I left out both times because I did not have)
  • ½ cup mint leaves, roughly chopped (or you can use half cilantro)
  • ½ cup currants
  • 1 cup chopped carrots (about 2 large)
  • ¼ cup shelled and toasted pistachios
  • 1 garlic clove
  • 1 t cumin, optional (I only used the second time)
  • ¼ cup extra virgin olive oil
  • lemon wedges (or juice of one lemon if you are taking to a potluck)
  • salt and pepper to taste
  • whole grains

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