Serves 4

Ingredients

2 cup water

1 cup bulgur

1 pint grape tomatoes (cut in half)

1 cup chickpeas

1/4 cup pomegranate seeds

1/4 cup feta

1/4 cup almond slivers (toasted)

1 lemon (zest)

1 handful mint (chopped)

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/2 teaspoon aleppo pepper flakes

Directions

Step 1: Bring the water to a boil, turn off the heat, mix in the bulgur and let sit, covered for 20 minutes.

Step 2: Meanwhile, place the grape tomatoes on a baking sheet with the cut side up and broil until softened, about 6-8 minutes.

Step 3: Mix the bulgur, tomatoes, chickpeas, pomegranate seeds, feta, almond slivers, lemon zest, mint, and salt in a large bowl.

Step 4: Mix the pomegranate molasses, lemon juice, oil and pepper flakes in a small bowl.

Step 5: Toss the salad in the dressing to coat.