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
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.