BULGUR/CHICKPEA SALAD WITH PISTACHIO PESTO

BULGUR/CHICKPEA SALAD WITH PISTACHIO PESTO image

Number Of Ingredients 16

1/2 cup bulgur
1 cup water
pinches of salt
pistachio pesto (makes about 1 1/3 cups)
2 cups fresh basil leaves (packed)
1 cup toasted pistachio (unsalted)
1/2 cup chopped parsley
1/2 cup olive oil
1/2 tsp salt
1 3/4 cups of cooked chickpeas OR 1 can of chickpeas
1/2 cup pistachio pesto
1 tsp ume vinegar (optional, you can add some lemon juice and salt instead)
1 carrot, cut into matchsticks and blanched lightly
2 red radishes, cut into thin rounds
parsley for garnish
salt and pepper to taste

Steps:

To cook the bulgur, bring the water to a boil in a medium-sized pot. Add bulgur and salt. Cover, lower the flame and cook for 15 to 20 minutes. Transfer to a bowl and fluff with a fork. Set aside to cool. Prepare the pesto while bulgur is cooking. Place the ingredients in a food processor and process until smooth. This pesto is made thicker than your usual pesto. When storing the extra, put the pesto in a glass jar and pour some olive oil on top to cover. Yummy with pasta (my personal favorite is adding to orzo salad) and on toast, too. Sprinkle ume vinegar on cooked bulgur. Add pistachio pesto and mix well. Fold in the cooked chickpeas, carrots and red radishes. Adjust seasoning with salt and pepper as necessary. This salad is also great with quinoa used in place of bulgur. I love it with arugula!