Roasted Chickpea Kale Salad with Tahini Dressing Recipe

Name: Roasted Chickpea Kale Salad with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 cups kale, roughly chopped or torn; 1 (15 oz) can chickpeas, rinsed and drained; 1 to 2 Tbsp olive oil; 1 tsp. cumin; ½ tsp. chili powder; ¼ tsp. paprika; ½ tsp. sea salt; ¼ cup tahini; ¼ cup lemon juice; 1 tsp. lemon zest; 1 Tbsp honey (or maple syrup for vegan); 3 cloves garlic, minced; 1 tsp. fresh ginger; 2 Tbsp olive oil; Salt and pepper, to taste

Ingredients

6 cups kale, roughly chopped or torn
1 (15 oz) can chickpeas, rinsed and drained
1 to 2 Tbsp olive oil
1 tsp. cumin
½ tsp. chili powder
¼ tsp. paprika
½ tsp. sea salt
¼ cup tahini
¼ cup lemon juice
1 tsp. lemon zest
1 Tbsp honey (or maple syrup for vegan)
3 cloves garlic, minced
1 tsp. fresh ginger
2 Tbsp olive oil
Salt and pepper, to taste

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Preheat oven to 400 degrees F.
Rinse and drain chickpeas, patting them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven for 25 to 30 minutes, shaking pan halfway through.
While the chickpeas are roasting, whisk together tahini, lemon juice, zest, honey, garlic, ginger, olive oil and salt/pepper. Right before serving, toss tahini dressing with the kale and top with roasted chickpeas. Serve and enjoy!

Lunch