Bulgur Salad with Chickpeas, Pomegranate Seeds and Almonds

Place the bulgur in a large heatproof bowl. Bring the water to a boil in a saucepan then pour the boiling water over the bulgur. Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper. Cover and let it stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.

Fluff the bulgur with a fork. Add all of the remaining ingredients except the mint and parsley and stir to combine. If the bulgur is too dry, add more olive oil or lemon juice. Taste and adjust seasoning. Cover and refrigerate for up to 4 hours if not serving immediately.

If you refrigerated it, bring it to room temperature before serving. Add the mint and parsley and gently combine.

Recipe from Almonds: Recipes, History, Culture by Barbara Bryant & Betsy Fentress. Recipe by Lynda Balslev.