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Combine boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.
Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high heat. Add chickpeas and carrot; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrot is tender, about 2 minutes. Add chickpea mixture, shallots, parsley, ½ teaspoon salt and pepper to bulgur; toss.
Place avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric and remaining ¼ teaspoon salt in a food processor and process until smooth. Spoon bulgur mixture into bowls; drizzle with avocado mixture.