Bulgur, Pomegranate and Walnut Salad

Food & Wine.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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 of fresh mint
• 2  tablespoons fresh lemon juice
•  salt & freshly ground black pepper
• 1  tablespoon pomegranate molasses, dissolved in 2 teaspoons cold water

Directions

1. Preheat 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.
2. Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
3. Add 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.
4. Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
5. Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
6. Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.