Avocado Bulgar Salad

• 2 cups bulgar softened in 1 cup of boiling water
• 1 large tomato
• 1 celery stalk
• 1 small carrot for added crunch
• 1/2 red onion or shallot, diced
• 2 cloves garlic
• 1/2 cup chickpeas
• 1/2 teaspoon salt to taste
• 1 avocado ripe, diced or slivered
• almonds or walnuts to decorate

1. Pour boiling water over Bulgar and let soak, covered, for 10 minutes. Fluff with a fork.
2. Add the veggies together in a separate bowl, then add the chickpeas.
3. Add olive oil liberally to the veggies (it's great for your heart!)
4. Add 1/2 tsp of salt. Mix well.
5. Add the veggies to the Bulgar, and mix thoroughly.
6. Plate the salad and top with the slivered avocado (alternatively, you can dice the avocado and throw it in with the rest of the veggies).
7. Decorate with crushed almonds or walnuts (optional).
8. Cover with plastic wrap and refrigerate for at least one hour.
9. Serve and enjoy.

bulgar, tomato, celery, carrot, red onion, garlic, chickpeas, salt, avocado, almonds

Taken from www.yummly.com/recipe/Avocado-Bulgar-salad-1619241 (may not work)