Ingredients
Directions
Make the bulgur: Add the bulgur, water, and spices to a stovetop pot. Heat until boiling. Then lower the heat to simmer, cover, and cook for 10–15 minutes, or until the bulgur is tender. Keep covered while you prepare the salad.
Prepare your chickpeas: Add the turmeric, chili powder, and salt and pepper, if using, to a medium bowl and stir to combine. Add the chickpeas and toss with the spices until coated. Set aside.
Add the kale to a large bowl. Drizzle the olive oil, if using, and lemon juice over top. Massage the kale until tender, about 30 seconds. Sprinkle with salt and pepper, if desired.
Assemble the salad: Add the cabbage, carrots, avocado, pumpkin seeds, chickpeas, and bulgur to the kale. Toss until combined.
Divide between two bowls for meal-sized portions or divide between four bowls and serve as side dishes. Serve with lemon wedges.
Chef's Notes
Substitutions
Use cooked and cubed sweet potatoes in place of the bulgur.
Substitute lentils or other beans of choice in place of chickpeas.
Substitute lime juice or orange juice in place of lemon juice.
Instead of kale, use spinach, romaine, or arugula.
Substitute any veggies you love in place of carrots or red cabbage, such as shredded beets, shaved brussels sprouts, diced cucumber, or chopped zucchini.
Use sunflower seeds in place of pumpkin seeds.
Gluten-free
Substitute organic quinoa, rice, buckwheat, or millet for the bulgur (note that the cooking time may vary).
Prep Ahead
Cut the carrots and cabbage ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the bulgur: Add the bulgur, water, and spices to a stovetop pot. Heat until boiling. Then lower the heat to simmer, cover, and cook for 10–15 minutes, or until the bulgur is tender. Keep covered while you prepare the salad.
Prepare your chickpeas: Add the turmeric, chili powder, and salt and pepper, if using, to a medium bowl and stir to combine. Add the chickpeas and toss with the spices until coated. Set aside.
Add the kale to a large bowl. Drizzle the olive oil, if using, and lemon juice over top. Massage the kale until tender, about 30 seconds. Sprinkle with salt and pepper, if desired.
Assemble the salad: Add the cabbage, carrots, avocado, pumpkin seeds, chickpeas, and bulgur to the kale. Toss until combined.
Divide between two bowls for meal-sized portions or divide between four bowls and serve as side dishes. Serve with lemon wedges.
