Carrot-Pistachio Pesto With Bulgur And Chickpeas

1. Place bulgur in a heatproof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork. Stir in chickpeas, scallion, dried fruit, and mint.

2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle in oil and process until combined. Season with salt and pepper.

3. Stir pesto into bulgur mixture. Squeeze with lemon and adjust seasoning, if necessary.

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Nutrient	Quantity
Total fats	87.507 g
Protein	79.4612 g
Carbohydrates	270.9667 g
Energy	2111.7263 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8401 g
Water	437.4398 g
Aspartic acid	8.7173 g
Calcium, Ca	365.154 mg
Lutein + zeaxanthin	2496.1045 g
Fiber, total dietary	55.1829 g
Fatty acids, total saturated 22:0	0.082 g
Carotene, beta	10922.9625 g
Niacin	10.4846 mg
Vitamin A, RAE	1085.6905 g
Arginine	7.1318 g
Riboflavin	0.9266 mg
Tocopherol, beta	0.0716 mg
Fatty acids, total saturated 20:1	0.1953 g
Glutamic acid	15.7117 g
Stigmasterol	1.5375 mg
Sodium, Na	189.7655 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8732 g
Total lipid (fat)	87.507 g
Manganese, Mn	66.7973 mg
Fructose	0.7448 g
Proline	3.9287 g
Fatty acids, total saturated 16:0	9.4601 g
Fatty acids, total saturated 8:0	0.0091 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.333 g
Sucrose	6.4923 g
Choline, total	337.2175 mg
Sugars, total	43.3941 g
Serine	4.0716 g
Fatty acids, total saturated 10:0	0.0012 g
Fatty acids, total saturated 18:0	1.4736 g
Vitamin B-6	2.6294 mg
Selenium, Se	4.6499 g
Ash	12.7494 g
Fatty acids, total saturated 18:1 undifferentiated	49.7115 g
Pantothenic acid	6.1475 mg
Phenylalanine	4.1993 g
Beta-sitosterol	60.885 mg
Copper, Cu	2.7943 mg
Betaine	0.542 mg
Thiamin	2.0053 mg
Methionine	1.0985 g
Iron, Fe	18.1234 mg
Carbohydrate, by difference	270.9667 g
Phosphorus, P	1203.0082 mg
Folate, total	1822.6384 g
Tocopherol, gamma	6.7243 mg
Lycopene	1.22 g
Alanine	3.4867 g
Valine	3.5536 g
Fatty acids, total saturated 18:2 undifferentiated	18.069 g
Glycine	3.3897 g
Carotene, alpha	4245.015 g
Glucose (dextrose)	0.8182 g
Fatty acids, total saturated 14:0	0.0345 g
Zinc, Zn	11.2385 mg
Isoleucine	3.4321 g
Maltose	0.0523 g
Tocopherol, delta	0.246 mg
Fatty acids, total polyunsaturated	18.909 g
Tocotrienol, gamma	0.5135 mg
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	5.728 g
Tocotrienol, alpha	0.0122 mg
Vitamin A, IU	21744.2526 IU
Folate, DFE	1822.6384 g
Tryptophan	0.8486 g
Vitamin C, total ascorbic acid	42.4734 mg
Phytosterols	185.145 mg
Fatty acids, total saturated 20:0	0.2377 g
Fatty acids, total saturated 6:0	0.0037 g
Campesterol	3.075 mg
Starch	2.2581 g
Tyrosine	2.059 g
Vitamin K (phylloquinone)	285.2934 g
Fatty acids, total saturated	11.3301 g
Histidine	2.1406 g
Fatty acids, total monounsaturated	50.8479 g
Threonine	3.0743 g
Folate, food	1822.6384 g
Fatty acids, total polyunsaturated 17:0	0.0147 g
Vitamin E (alpha-tocopherol)	12.5246 mg
Magnesium, Mg	431.2191 mg
Lysine	4.9451 g
Potassium, K	3466.108 mg
Cystine	1.2277 g
Fluoride, F	4.9495 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Olive oil	0.25 cup	477.36	0	54
Carrot	2	50.02	11.6876	0.2928
Water	0.75 cup	0	0	0
fruit	0.25 cup	6.27	1.4883	0.0429
Pistachio	0.25 cup	172.2	8.3548	13.9359
salt black pepper	0	0	0	0
mint leaf	0.5 cup	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109
scallion	1	32	7.34	0.19
lemon wedge	1	0	0	0
bulgur	0.5 cup	239.4	53.109	0.931