YOUR SOLIN GENERATED RECIPE
Crunchy Chickpea and Greens Salad with Lemon-Tahini Dressing
Massaged kale and crisp cucumbers tossed with oven-roasted chickpeas and a creamy lemon-tahini dressing, topped with a savory sprinkle of toasted nutritional yeast.
INGREDIENTS
1/3 cup Canned Chickpeas
2 cups Fresh Kale
1.5 teaspoons Tahini
2 tablespoons Nutritional Yeast
1/2 cup Cucumber
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crispy.
Toss chickpeas with a pinch of salt and roast for 20 minutes until golden and crunchy.
Remove stems from the kale, chop into bite-sized pieces, and place in a large bowl.
Drizzle half of the lemon juice over the kale and massage with your hands for 1-2 minutes until softened.
In a small jar, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until smooth.
Slice the cucumber into thin half-moons and add to the kale.
Toss the salad with the tahini dressing and the warm roasted chickpeas.
Finish by sprinkling the nutritional yeast over the top for a savory, cheesy flavor.