Kale Chickpea Salad with Lemon Tahini Dressing
Ingredients
The salad
-
1
bunch
curly kale
-
15
ounce can
chickpeas
-
½
cup
shredded carrots
-
⅓
cup
crumbled goat cheese
-
¼
cup
roasted pumpkin seeds
-
¼
cup
roasted sunflower seeds
-
¼
cup
raisins
-
to taste
none
kosher salt
The dressing
-
½
cup
tahini
-
¼
cup
lemon juice
-
2
teaspoons
coconut aminos
-
¼
teaspoon
salt
-
1-2
tablespoons
water
-
pinch
none
red pepper flakes (optional)
Instructions
- Rinse and dry the kale, remove stems, and slice into bite-sized strips.
- Whisk together tahini, lemon juice, coconut aminos, salt, and optional red pepper flakes in a bowl, adding water to achieve a pourable consistency.
- Combine the kale with the dressing, massaging the kale gently for about 30 seconds.
- Add chickpeas, shredded carrots, goat cheese, pumpkin seeds, sunflower seeds, and raisins, then toss to combine.
Nutrition Facts (estimated)
Servings
4 main dish salads
Calories
486
Total fat
17g
Total carbohydrates
69g
Total protein
21g
Sodium
428mg
Cholesterol
0mg
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