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Garbanzos, Farro and Bulghur in Carrot Pistachio Pesto

Chickpea Salad with Carrot Pistachio pesto

Adapted from Meatless
Course Entree
Cuisine vegetarian
Author TheSpicedLife


  • 1/2 cup bulgur
  • 3/4 cup boiling water
  • 1/2 cup farro (optional, you could use all bulgur, in which case double it and double the water)
  • 1/2 medium onion, chopped (optional, use if using farro)
  • 3 cups cooked chickpeas (I used 2 cans, rinsed)
  • chopped scallions optional (I left out both times because I did not have)
  • 1/2 cup mint leaves, roughly chopped (or you can use cilantro)
  • 1/2 cup currants
  • 1 cup chopped carrots (about 2 large)
  • 1/4 cup shelled and toasted pistachios
  • 1 garlic clove
  • 1 t cumin (optional, I only used the second time)
  • 1/4 cup extra virgin olive oil
  • lemon wedges (or juice of one lemon if you are taking to a potluck)
  • salt and pepper to taste


  1. The second time I made this dish I used all bulgur and therefore used no onions, so that part is up to you. But if you are using farro, cook it according to the directions, but with chopped onions. Drain and set aside.
  2. Place the bulgur in a large, heat-proof bowl. Pour the boiling water over and place a heavy dish on it. Leave for 30 minutes.
  3. Make the pesto while the bulgur is cooking.
  4. You can deal with the garlic one of 3 ways: if raw does not bother your stomach, just add the garlic to the processor. it bothers my stomach, so the first time I toasted the garlic with the pistachios:
  5. The second time I slowly roasted the garlic, minced, in the extra virgin olive oil I was using and added it to the pesto with the oil. Of the 2 methods, I probably liked the second the best. But both work, so use whatever method you prefer.
  6. Place the carrots and pistachios (and garlic if you are using raw or if you toasted it with the pistachios) in your food processor. Pulse until roughly chopped. Add the cumin if using. Pour the olive oil into the food processor while it is running (including the garlic if you roasted it in the oil). Puree until it is a paste.
  7. When the bulgur and farro have finished cooking, toss them together (including the onions if using farro). Add the chickpeas and currants. Mix in the carrot pistachio pesto along with a pinch of salt and black pepper. Mix in the mint leaves (and cilantro if using).
  8. Taste for more salt and pepper. Add the lemon juice if your guests will not have access to lemon wedges.