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Ingredients

1. 3/4 cup walnut halves (2 1/2 ounces)
2. 1/3 cup drained oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar
3. 1 cup medium bulgur (6 ounces)
4. 1 cup canned chickpeas, rinsed
5. 1/2 teaspoon Aleppo pepper flakes or pure ancho chile powder
6. 1 3/4 cups boiling water
7. 1 pound grape tomatoes (1 1/2 pints), halved
8. 1/2 cup pomegranate seeds
9. 1/3 cup coarsely chopped dill
10. 1/3 cup coarsely chopped mint
11. 2 tablespoons fresh lemon juice
12. Salt and freshly ground pepper
13. 1 tablespoon pomegranate molasses dissolved in 2 teaspoons cold water (see Note)

Description

Food & Wine