Turkish Bulgur Wheat Salad With Tomatoes And Cucumbers

• FOR THE BULGUR:
• 1-1/2 cup Coarse Bulgur Wheat
• 3 cups Water
• FOR THE DRESSING:
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Pomegranate Molasses
• 1 Tablespoon Fresh Lemon Juice
• 1 Lemon, Zested
• 2 teaspoons Kosher Salt
• 2 Tablespoons Olive Oil
• FOR THE SALAD:
• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
• 2 cups Diced Cucumbers
• 2 cups Cherry Or Grape Tomatoes, Halved Or Quartered
• 1/2 cups Peeled And Chopped Carrots, Carrot Greens Reserved If Attached
• 1/2 cups Chopped Carrot Greens Or Parsley
• 4 Scallions, Chopped, Green Part Only
• 1 Tablespoon Chopped Mint (more If You Like Mint, I Like It Super Subtle)
• 2 teaspoons Aleppo Chili Pepper Flakes
• 3/4 cups Slivered Almonds, Toasted
• 4 ounces, weight Crumbled Feta, For Topping (optional)

1. Prepare bulgur wheat by placing grains in a large heat proof bowl. Boil the water, pour it over the grains, cover and wait about 20 minutes. All the water will be absorbed.
2. While you're waiting, mix all the dressing ingredients in a bowl. Chop all the veggies for the salad and set aside.
3. To assemble the salad, combine cooked bulgur, chickpeas, cucumbers, cherry tomatoes, carrots, carrot greens or parsley, scallions, and mint in a large bowl. Toss to combine. Add dressing and pepper, toss again. Top with toasted almonds and feta, if using.
4. Note: To toast the almonds, heat them at 350u0b0F for 3 minutes.

bulgur wheat, water, dressing, tomato paste, pomegranate molasses, lemon juice, lemon, kosher salt, olive oil, salad, chickpeas, cucumbers, cherry, carrots, carrot, scallions, if, aleppo chili pepper

Taken from tastykitchen.com/recipes/salads/turkish-bulgur-wheat-salad-with-tomatoes-and-cucumbers/ (may not work)