Kale and Chickpea Grain Bowl

The original Cooking Light recipe can be found here.

Ingredients

• 1 cup boiling water

• 1/2 cup uncooked bulgur

• 2 (15-oz.) cans unsalted chickpeas, rinsed and drained

• 1 1/2 tablespoons canola oil

• 2 cups finely chopped carrots

• 4 cups chopped kale

• 1/2 cup vertically sliced shallots

• 1/2 cup fresh flat-leaf parsley leaves

• 1 teaspoon kosher salt, divided (original recipe called for 3/4 t)

• 1/2 teaspoon black pepper

• 1/2 avocado, peeled and pitted

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 1-6 tablespoon water

• 1 tablespoon tahini (sesame seed paste), well stirred

• 1 garlic clove

• 1/4 teaspoon ground turmeric

How to Make It

Step 1

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

Step 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.

Step 3

Process avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric, and remaining 1/2 teaspoon salt in a food processor until smooth. (Add water until the mixture becomes fluid enough to pour and salt accordingly) Divide bulgur mixture among 4 bowls; drizzle evenly with avocado mixture. Salt and pepper to taste.