15 oz Chickpeas or garbanzo beans canned no salt added
2 cup, chopped Carrots raw
1/2 cup Parsley fresh or raw herb
2 tbsp Olive or extra virgin olive oil
1 tbsp Sesame butter or tahini
- If you do not have cooked bulgur on hand, steep 1/2 cup dry bulgur in 1 cup of boiling water for 10 minutes in a covered bowl. Bulgur will triple in size once cooked.
- Add oil to large skillet and heat on high.
- Rinse, drain, and pat-dry chickpeas with a kitchen towel. Drying the chickpeas will reduce splatter while sauteing in oil.
- Add chickpeas and carrots and saute for 6 minutes, or until chickpeas are browned. Stir occasionally to keep from burning.
- Rinse kale leaves, remove stems, and chop into bite-sized pieces. Chop parsley.
- Add kale to skillet and saute for another 2 minutes. Kale should start to wilt, and carrots should be tender.
- Place bulgur, kale mixture, parsley, shallots, and black pepper in a large bowl and gently toss to mix.
- Make the avocado dressing by placing peeled and pitted avocado, olive oil, lemon juice, water, tahini, garlic, turmeric, and salt in a food processor and pulse on high until smooth.
- To serve, place 1/4 of the bulgur mixture in each bowl, and then pour 1/4 of the avocado dressing over each bowl.
One 15 oz can chickpeas is equivalent to 1 3/4 cup drained chickpeas.
Garnish with extra fresh parsley if you have it.
To vary shape and texture, try cutting shallots vertically instead of chopping or use shredded instead of chopped carrot.
If you do not care for raw shallots, add them to Step 6 along with the kale to cook for a couple of minutes.