Chickpea Roasted Kale Salad with Tahini Dressing

This Roasted Chickpea and Kale Salad with satisfying silky tahini dressing is hearty, lighter and full of so much flavor!

During the week A cook really make an effort to get the greens in and this salad definitely makes it super eeeeeeasy! Crackly chickpeas, satisfying tahini dressing and TONS of flavor make this salad one of the favorites. Even the picky husband gobbles this right up and trust me, that is quite the accomplishment for me! A cook mean there is nothing like a hearty, lighter salad to kick start the

Before roasting the chickpeas it is really important that you pat them dry really well after rinsing. This ensures that they will crisp up nicely in the oven! Then just toss them together with some olive oil and your seasoning mix, coating the chickpeas completely, and spread them out on a baking sheet coated with non-stick spray. Roast them for about 25 to 30 minutes, shaking t

What goes in

• 6 cups kale, roughly chopped or torn
• 1 15 ounces can chickpeas, rinsed and drained
• 1 to 2 tablespoons olive oil
• 1 teaspoon. cumin
• 1/2 teaspoon. chili powder
• 1/4 teaspoon. paprika
• 1/2 teaspoon. sea salt
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon. lemon zest
• 1 tablespoon honey, or maple syrup for vegan
• 3 cloves garlic, minced
• 1 teaspoon. fresh ginger
• 2 tablespoons olive oil
• Salt and pepper, to taste

How it comes together

1. Preheat oven to 400 degrees F.
2. Rinse and drain chickpeas, patting them dry using paper towels. Use a wide 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.
3. 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!