Roasted Chickpea Kale Salad With Tahini Dressing Recipes

ROASTED CHICKPEA KALE SALAD WITH TAHINI DRESSING

Steps:

• 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!

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

CHICKPEA SALAD WITH TAHINI DRESSING

Steps:

• Salad: In a bowl, combine all salad ingredients.
• Dressing: In a food processor, process all dressing ingredients, except cilantro, until smooth.
• Combine with salad and cilantro; toss to coat.
• To cook dried chickpeas: Cover 2 cups chick-peas in water and bring them to a boil for 3 minutes.
• Leave covered for 1 hour, drain water, cover with fresh water and simmer for 20 - 30 minutes or until tender.