Turkish Bulgur Wheat Salad

A cold salad for hot summer afternoons. No cooking time required!

Bulgur wheat, chickpeas, toasted almonds, tomatoes, cucumbers and carrots all mixed up with a tangy dressing and fresh garden herbs!

Grains
1.5 cup coarse bulgur wheat
3 cups water

Dressing
2 Tbs tomato paste
2 Tbs pomegranate molasses
zest of 1 lemon + 1 tablespoon fresh lemon juice
2 teaspoon Kosher salt
2 tablespoon olive oil

Everything Else
1 15 oz can chickpeas, drained and rinsed
2 cups diced cucumbers
2 cups cherry/grape tomatoes, about 1 pint, halved/quartered
½ cup peeled + chopped carrots (carrot greens reserved if attached)
½ cup chopped carrot greens OR parsley if carrot greens aren’t available
4-5 scallions, green parts only, chopped
1 Tbs chopped mint (more if you like mint, I like it super subtle)
2 teaspoon Aleppo chili pepper flakes
¾ cup slivered almonds, toasted
4 oz crumbled feta to top, optional

View the full recipe at Oat&Sesame →