Kale Caesar Salad with Tahini Dressing
Ingredients
Garlic Roasted Chickpeas
-
1½
cups
cooked chickpeas
-
1
tablespoon
olive oil
-
1
clove
garlic (minced)
-
¼
teaspoon
fine sea salt
Kale Caesar Salad
-
¼
cup
raw tahini
-
4
teaspoons
freshly squeezed lemon juice
-
¼
cup
water
-
2
cloves
garlic (minced)
-
½
teaspoon
spicy brown mustard
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
-
1
pound
lacinato kale (about 6 cups)
Instructions
- Preheat the oven to 400ºF.
- Toss the cooked chickpeas with olive oil, garlic, and salt in a large bowl, then spread them on a baking sheet in a single layer.
- Bake the chickpeas until crisp, about 30 to 40 minutes, shaking the pan halfway through.
- While the chickpeas bake, prepare the dressing by mixing tahini, lemon juice, water, garlic, mustard, salt, and pepper until smooth.
- Remove the tough stems from the kale and cut it into small pieces.
- Toss the kale with the dressing and let it marinate while the chickpeas finish roasting.
- Once the chickpeas are done, let them cool for 10 minutes, then sprinkle them over the salad and serve.
Nutrition Facts (estimated)
Servings
3 servings
Calories
237
Total fat
16g
Total carbohydrates
16g
Total protein
7g
Sodium
633mg
Cholesterol
0mg
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