Vibrant Bulgur, Kale, and Chickpea

Salad
Living vibrantly on a plant-based lifestyle does wonders for long-term
disease prevention. As the name implies, this scrumptious salad
includes an array of radiant vegetables, including kale, carrots,
cabbage, and avocado, as well as bulgur wheat and pumpkin seeds.
It’s loaded with nutrient-dense superfoods that are packed with
protein, fiber, zinc, magnesium, iron, vitamin A, vitamin K, and folate —
just to name a handful of its many nutrients. What an excellent
investment in the health of your gut-brain axis!
Serves: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients
Bulgur

¾ cup organic bulgur (dry)

1 ½ cups water
¼ tsp garlic powder
¼ tsp cumin powder
¼ tsp salt (optional)
⅛ tsp ground black pepper (optional)
Turmeric Chickpeas

½ tsp ground turmeric

½ tsp chili powder
¼ tsp salt (optional)
⅛ tsp ground black pepper (optional)
 1 ½ cups chickpeas (home-cooked or BPA-free canned, drained
and rinsed)
Kale

4 cups organic kale (ribs removed, thinly sliced)

1 tsp olive oil (optional)
2 Tbsps lemon juice (freshly squeezed)
Salad Ingredients

1 cup red cabbage (shredded)

1 cup carrots (shredded)
1 avocado (seed removed, cut into cubes)
2 Tbsps pumpkin seeds (raw)
1 lemon (cut into wedges)

Directions
1. 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.
2. 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.
3. 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.
4. Assemble the salad: Add the cabbage, carrots, avocado, pumpkin
seeds, chickpeas, and bulgur to the kale. Toss until combined.
5. 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.