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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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