Food & Wine.
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- 3/4 cup walnut halves (2 1/2 ounces)
- 1/3 cup drained sun-dried tomato packed in oil, chopped, plus
- 1 tablespoon sun-dried tomato olive oil, from the jar
- 1 cup medium bulgur (6 ounces)
- 1 cup canned chick-peas, rinsed
- 1/2 teaspoon aleppo chili pepper flakes or 1/2 teaspoon pure dried ancho chile powder
- 1 3/4 cups boiling water
- 1 lb grape tomatoes, halved (1 1/2 pints)
- 1/2 cup pomegranate seeds
- 1/3 cup coarsely chopped fresh dill
- 1/3 cup coarsely chopped fresh mint
- 2 tablespoons fresh lemon juice
- salt & freshly ground black pepper
- 1 tablespoon pomegranate molasses, dissolved in 2 teaspoons cold water
- 1Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
- 2Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
- 3Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
- 4Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
- 5Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
- 6Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.
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Nutritional Facts for Bulgur, Pomegranate and Walnut Salad
Serving Size: 1 (380 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 398.1
- Calories from Fat 155
- Total Fat 17.3 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 222.4 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 13.8 g
- Sugars 6.9 g
- Protein 12.7 g
The following items or measurements are not included:
sun-dried tomato olive oil