Tofu Bulgur Salad

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1 1/2 cups boiling water

1 cup bulgur wheat

2 plum tomatoes, seeded and chopped

1 bunch fresh parsley, coarsely chopped

juice of 2 lemons

1/2 cup no-salt chickpeas, rinsed and drained

3 teaspoons extra-virgin olive oil

1/2 yellow onion, chopped

1/4 cup chopped yellow bell pepper

1 package (14 ounces) low-fat extra-firm tofu, drained and cubed

1/4 teaspoon no-salt lemon-pepper seasoning

1 avocado, cubed

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