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servings:

This raw carrot and pistachio blend was an instant hit in the Whole Living test kitchen. You could also thin it with lemon juice and olive oil and use as a salad dressing.

• 1/2 cup cracked bulgur
• 3/4 cup boiling water
• Coarse salt and freshly ground pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 scallion, thinly sliced
• 1/4 cup dried fruit, such as currants, golden raisins, or chopped apricots
• 1/2 cup fresh mint leaves, torn if large
• 2 medium carrots, peeled and chopped (1 cup)
• 1/4 teaspoon chopped garlic (about 1 small clove)
• 1/4 cup shelled pistachios, toasted
• 1/4 cup extra-virgin olive oil
• 1 lemon wedge

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