YOUR SOLIN GENERATED RECIPE
Crunchy Chickpea and Chicken Salad with Raw Veggies and Lemon-Tahini Dressing
Shredded chicken and chickpeas tossed with a rainbow of raw kale, peppers, and carrots, finished with a creamy lemon-tahini dressing for a satisfying crunch.
INGREDIENTS
2.5 oz Roasted Chicken Breast
1/3 cup Canned Chickpeas
1 cup Chopped Raw Kale
1.5 tbsp Tahini
2 tsp Olive Oil
1/4 Avocado
1/2 cup Sliced Cucumber
1/2 cup Shredded Carrots
1/2 cup Diced Red Bell Pepper
1 tbsp Lemon Juice
1 clove Minced Garlic
PREPARATION
Place the chopped kale in a large bowl and drizzle with one teaspoon of olive oil, then massage with your hands for two minutes until the leaves are softened and dark green.
In a small jar or bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining teaspoon of olive oil until smooth, adding a splash of water if needed to reach a pourable consistency.
Add the roasted chicken breast, chickpeas, cucumber, shredded carrots, and red bell pepper to the bowl with the massaged kale.
Drizzle the lemon-tahini dressing over the salad and toss thoroughly to ensure every ingredient is well-coated.
Top the salad with the sliced avocado and serve immediately while the vegetables are crisp.