Not only scrumptious as is; it makes great leftovers!

Ingredients

3 1/2 tbsp olive oil, divided
4 cloves garlic, minced, divided
1 medium red onion, sliced
1 (15oz) can chickpeas, drained and rinsed
2 cups carrots, finely sliced width-wise
4 cups kale, chopped
1 avocado, peeled and pitted, and roughly chopped
2 tbsp lemon juice
2 tbsp water
2 tbsp tahini
1/2 tsp ground tumeric
2 cups bulgur, prepared according to directions
1/2 cup cilantro, chopped
Salt and Pepper to taste

Directions

1. Heat large skillet over medium-high heat. Add 2 cloves of garlic, red onion, chickpeas, and carrots.
2. Cook mixtures for 6 minutes, stirring occasionally, until chickpeas start to brown and carrots are close to tender.
3. Add kale, about 1/2 tsp salt and 1/2 tsp pepper, cover, and cook until kale is wilted and carrots are tender, between 2 and 4 minutes.
4. In a small bowl, whisk together avocado, lemon juice, water, tahini, and tumeric until the dressing reaches your desired consistency.
5. Divide bulgur among bowls, then add kale-chickpea mixture, and top with dressing and cilantro.

Adapted from Kale and Chickpea Grain Bowl with Avocado Dressing in Cooking Light January/February 2018