Ingredients:

• 3/4 Cup of coarsley chopped walnuts
• 1 cup bulgur
• 2 tablespoons olive oil
• 1 cup canned chickpeas, rinsed
• 1/2 teaspoon red pepper flakes
• 1 3/4 cup boiling water
• 1 lb cherry tomatoes, halved
• 1/3 cup torn mint leaves
• 3 tablespoons fresh lemon juice
• salt and pepper
• 1 tablespoon pomegranate molasses

Directions:

Heat olive oil in pan. Add bulgur, chickpeas, pepper flakes and bring to simmer. Reduce heat, cover and cook without stirring for 20 minutes. Remove pot from heat and let stand for another 20 minutes, or until slightly cooled. Add tomatoes, pomegranate seeds, mint lemon juice and salt and pepper. Fluff in ingredients. Dissolve pomegranate molassas in 3 teaspoons of lukewarm water and sprinkle over salad. Garnish with walnuts.