Bulgur Salad with Peppers, Chickpeas & Pistachios

Name: Bulgur Salad with Peppers, Chickpeas & Pistachios
Ingredients: Medium-grind bulgur, 1½ cups (9 oz/250 g); Vegetable broth, 2¼ cups (18 fl oz/525 ml); Lemon juice, ¼ cup (2 fl oz/60 ml); Pomegranate molasses, ¼ cup (2¾ oz/80 g); Organic sugar, 2 teaspoons; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Extra-virgin olive oil, 6 tablespoons (3 fl oz/90 ml); Chickpeas, 1 can (15 oz/425 g), drained and rinsed; Red bell peppers, 2 large; Roasted pistachios, ¾ cup (3 oz/90 g); Fresh flat-leaf parsley or cilantro, ½ cup (¾ oz/20 g) chopped; Fresh flat-leaf parsley or cilantro, ½ cup (¾ oz/20 g) chopped; Dried tart cherries, 1 cup (6 oz/170 g), roughly chopped

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Roasted peppers and dried fruit add bursts of color and sweetness to this whole-grain salad, while toasted pistachios lend crunch. Bulgur is a form of wheat that has been steamed and dried, so it cooks quickly on the stovetop or simply by soaking in hot broth. Pomegranate molasses is pomegranate juice that has been boiled until thick and syrupy.

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method