Bulgur Salad with Carrot Pesto

1/2 cup cracked bulgur, cooked
coarse salt
freshly ground pepper
1 15 oz can of chickpeas, rinsed and drained
2 scallions, thinly sliced
1/3 cup golden raisins
1/2 cup fresh mint leaves, torn into bite size pieces if large
3 medium carrots, peeled and chopped (2 cups)
2 garlic cloves- small, chopped
1/3 cup shelled pistachios, toasted
1/2 cup Ultra Premium extra virgin olive oil – recommend Koroneiki
because of its fruitiness
1 tablespoon of Sicilian Lemon White Balsamic

Prepare bulgur according to package. Season with a pinch of salt. Once water is absorbed and bulgur is tender, fluff with a fork. Stir in chickpeas, scallion, raisins and mint. Toast pistachios by placing on a baking sheet in a 325 oven for approximately 5 minutes – watch and rotate so they do not burn. Pulse carrots, garlic and pistachios in a food processor or powerful blender until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper. Stir carrot pesto into bulgur mixture. Drizzle white balsamic on top and toss before serving.