Bulgur (makes 2 cups):
Bulgur: Bring water to a boil in a small saucepan over medium-high heat. Stir iin bulgur; cover, reduce heat to medium-low, and simmer 12 miutes. Remove from heat and let stand, covered, for 10 minutes. Uncover. Drizzle with oil and sprinkle with salt, fluffing with fork to combine.
Bowl: Combine cucumber, tomato, cooked bulgur, parsley, kale, and onion in a medium bowl. Drizzle with lemon juice and oil, and sprinkle with salt; toss well to combine. Gently fold in avocado. Arrange tabbouleh in a serving bowl or on a plate; sprinkle evenly with Smoky Roasted Chickpeas.