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Kale-And-Chickpea Grain Bowl with Avocado Dressing
Ingredients
  • 1 cup boiling water
  • ½ cup uncooked bulgur
  • 2 (15-oz.) cans unsalted chickpeas, rinsed and drained
  • 1 ½ tablespoons canola oil
  • 2 cups finely chopped carrots
  • 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, peeled and pitted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon tahini (sesame seed paste), well stirred
  • 1 garlic clove
  • ¼ teaspoon ground turmeric
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