This bowl is packed with vegetables and offers a crunchy and colorful mix of carrots, chickpeas, fresh kale, and a vibrant avocado dressing.
Combine the boiling water and bulgur in a medium bowl and let it sit for 10 minutes. Then drain well.
Dry the chickpeas with paper towels. Heat the canola oil in a large skillet over high heat. Add the chickpeas and carrots, and sauté, stirring occasionally, until the chickpeas are browned, about 6 minutes.
Add the kale, cover the skillet, and cook until the kale is slightly wilted and the carrots are tender, about 2 minutes.
Mix the chickpea mixture, shallots, parsley, 1/2 teaspoon salt, and pepper with the bulgur and toss everything well.
Place the avocado, olive oil, lemon juice, 1 tablespoon water, tahini, garlic, turmeric, and the remaining 1/4 teaspoon salt in a food processor and process until smooth.
Serve the bulgur mixture in bowls and drizzle with the avocado dressing. Enjoy this healthy and flavorful meal!
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