Directions:
- Place bulgur in a heatproof 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.
- Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle in oil and process until combined. Season with salt and pepper.
- Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.04 Kcal (1386 kJ) | ||
| Calories from fat | 167.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.57g | 29% | |
|---|---|---|---|
| Sodium | 146.79mg | 6% | |
| Potassium | 557.56mg | 12% | |
| Total Carbs | 44.44g | 15% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 147.2mg | 245% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 178.2mg | 990% | |
| Calcium | 345.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 182.65 Kcal (765 kJ) | ||
| Calories from fat | 92.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 29% | |
|---|---|---|---|
| Sodium | 80.99mg | 6% | |
| Potassium | 307.63mg | 12% | |
| Total Carbs | 24.52g | 15% | |
| Sugars | 1.25g | 9% | |
| Dietary Fiber | 4.39g | 32% | |
| Protein | 2.51g | 9% | |
| Vitamin C | 81.2mg | 245% | |
| Vitamin A | 1mg | 59% | |
| Iron | 98.3mg | 990% | |
| Calcium | 190.7mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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