Kale-and-Chickpea Grain Bowl with Avocado Dressing

INGREDIENTS

1 cup

boiling water

1/2 cup

uncooked bulgur

2 15 ounce cans

unsalted chickpeas, rinsed and drained

1 1/2 tbsp

canola oil

2 cups

finely chopped carrots

4 cups

chopped lacinato kale

1/2 cup

vertically sliced shallots

1/2 cup

fresh flat-leaf parsley leaves

3/4 tsp

kosher salt, divided

1/2 tsp

black pepper

1/2

avocado, peeled and pitted

2 tbsp

extra-virgin olive oil

1 tbsp

fresh lemon juice

1 tbsp

water

1 tbsp

tahini (sesame seed paste), well stirred

garlic clove

1/4 tsp

ground turmeric