Crunchy Kale & Roasted Chickpea Salad with Creamy Tahini Dressing

Ingredients:

For the Salad:

1 bunch fresh kale, stems removed and leaves chopped

1/2 can chickpeas, drained, rinsed, and patted dry

2 tablespoons olive oil

½ teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon sea salt

¼ teaspoon black pepper

¼ cup toasted almonds or sunflower seeds

¼ cup Parmesan cheese (or nutritional yeast for a vegan option)

For the Creamy Tahini Dressing:

3 tablespoons tahini

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1 garlic clove, minced

2 tablespoons water (adjust for consistency)

Salt and black pepper to taste

Instructions:

Roast the Chickpeas: Preheat the oven to 200ºC. Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until crispy.

Prepare the Kale: Place the chopped kale in a large bowl. Massage it with a drizzle of olive oil for 2-3 minutes until it softens and turns a darker green. This helps reduce bitterness and improves texture.

Make the Dressing: In a small bowl, whisk together tahini, lemon juice, Dijon mustard, honey, minced garlic, and water. Season with salt and black pepper to taste. Adjust water to achieve a smooth, pourable consistency.

Assemble the Salad: Add the toasted almonds (or sunflower seeds) and Parmesan (or nutritional yeast) to the kale. Drizzle with the tahini dressing and toss well to combine.

Top with Crispy Chickpeas: Sprinkle the roasted chickpeas over the salad just before serving for added crunch.