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Kale & Chickpea Grain Bowls

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots, chickpeas, fresh kale and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, which is key for weight loss, energy and healthy digestion. Bulgur, also called cracked wheat, is a quick-cooking whole grain. These bowls would be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.

Ingredients:
  • 1 cup boiling water
  • ½ cup uncooked bulgur
  • 2 (15-oz.) cans unsalted chickpeas (garbanzo beans), drained and rinsed
  • 1 ½ tablespoons neutral oil, such as canola or avocado
  • 2 cups finely chopped carrot
  • 4 cups chopped lacinato kale
  • ½ cup vertically sliced shallots
  • ½ cup fresh flat-leaf parsley leaves
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ½ avocado
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon tahini (sesame seed paste), well stirred
  • 1 clove garlic
  • ¼ teaspoon ground turmeric
Directions:
  1. Combine 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 heat. Add chickpeas and carrot; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrot is tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt and pepper to bulgur; toss.
  3. Place avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric and remaining 1/4 teaspoon salt in a food processor and process until smooth. Spoon bulgur mixture into bowls; drizzle with avocado mixture.
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