NUTRITION

SERVINGS

INGREDIENTS

1/3 cup Cooked Quinoa

1/3 cup Canned Chickpeas (rinsed and dried)

1.5 cups Raw Kale (chopped)

1 teaspoon Tahini

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Pat the chickpeas very dry with a paper towel, then toss them with the olive oil and a pinch of sea salt.

• 3

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they are golden and crispy.

• 4

  Place the chopped kale in a large mixing bowl and drizzle with half of the lemon juice.

• 5

  Massage the kale with your hands for 1-2 minutes until the leaves become soft and dark green.

• 6

  In a small jar or bowl, whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water until smooth and creamy.

• 7

  Add the cooked quinoa and roasted chickpeas to the bowl with the kale.

• 8

  Pour the lemon-tahini dressing over the salad and toss well to ensure every leaf is coated.