Roasted Chickpea Kale Salad with Tahini Dressing Recipe
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!