INGREDIENTS
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2 cup water
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1 cup bulgur
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1 pint grape tomatoes (cut in half)
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1 cup chickpeas
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1/4 cup pomegranate seeds
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1/4 cup feta
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1/4 cup almond slivers (toasted)
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1 lemon (zest)
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1 handful mint (chopped)
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salt to taste
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2 tablespoons pomegranate molasses
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2 tablespoons lemon juice
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2 tablespoons extra virgin olive oil
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1 tablespoon honey
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1/2 teaspoon aleppo pepper flakes