Roasted Chickpea and BBQ Corn Salad
Ingredients
- 1 can chickpeas
- 2 tablespoons Cajun spices
- 1 cup baby kale
- 1 cup romaine
- 1/2 purple onion
- 2 BBQ corn
- 1/2 cup cherry tomatoes
- 2 small cucumbers
- few mint leaves
- hemp seeds
Creamy tahini dressing
- 4 tablespoons tahini
- 1/3 cup filtered water
- juice from 1/2 lemon
- 2 tablespoons nutritional yeast
- 2 teaspoons tamari sauce
- 1/4 teaspoon black pepper
- 2 garlic cloves
- salt to taste
Preparation
Drain chickpeas and line on a cookie sheet.
Season with 2 tablespoons Cajun spices.
Bake at 400°F for 15 minutes.
Arrange salad in a bowl with 1 cup baby kale, 1 cup romaine, 1/2 purple onion sliced, 2 BBQ corn sliced, 1/2 cup cherry tomatoes cut in halves, 2 small cucumbers sliced in ribbons, and few mint leaves.
Blend all dressing ingredients until smooth.
Add the roasted chickpeas and dressing to the salad.
Sprinkle with hemp seeds.
