Carrot-pistachio Pesto With Bulgur And Chickpeas

Name: Carrot-pistachio Pesto With Bulgur And Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters cracked bulgur; 425 grams chickpeas, rinsed and drained; 237 milliliters medium carrots, peeled and chopped; 4 servings Coarse salt and freshly ground pepper; 59 milliliters dried fruit, such as currants, golden raisins, or chopped apricots; 118 milliliters fresh mint leaves, torn if large; 1 small clove 1/4 tsp chopped garlic (about; 1 lemon wedge; 59 milliliters extra-virgin olive oil; 59 milliliters shelled pistachios, toasted; 1 scallion, thinly sliced; 177 milliliters boiling water

You can never have too many condiment recipes, so give Carrot-pistachio Pesto With Bulgur And Chickpeas a try. This recipe serves 4. Watching your figure? This vegan recipe has 373 calories, 10g of protein, and 20g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have fruit, chickpeas, lemon wedge, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.