Yield: 4 servings

1 cup boiling water 1/2 cup uncooked bulgur 2 (15-ounce) cans unsalted chickpeas, rinsed and drained 1 1/2 tablespoons canola oil 2 cups finely chopped carrots 4 cups chopped baby kale 1/2 cup vertically sliced shallots 1/2 cup fresh flat-leaf parsley leaves 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1/2 avocado, peeled and pitted 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon water 1 tablespoon tahini (sesame seed paste), well stirred 1 garlic clove 1/4 teaspoon ground turmeric

Procedure:

1. Combine 1 cup boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.

2. Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrots are tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt, and pepper to bulgur; toss.

3. Process avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric, and remaining 1/4 teaspoon salt in a food processor until smooth. Divide bulgur mixture among 4 bowls; drizzle evenly with avocado mixture.

Source: coolinglight.com