Roasted Chickpea and Corn Salad with Creamy Tahini Dressing
Ingredients
- 1 can chickpeas
- 2 tablespoons Cajun spices
- 1 cup baby kale
- 1 cup romaine lettuce
- 1/2 purple onion
- 2 corn cobs
- 1/2 cup cherry tomatoes
- 2 small cucumbers
- few mint leaves
- hemp seeds
Dressing
- 4 tablespoons tahini
- 1/3 cup water
- juice of 1/2 lemon
- 2 tablespoons nutritional yeast
- 2 teaspoons tamari sauce
- 1/4 teaspoon black pepper
- 2 garlic cloves
- salt to taste
Preparation
Drain and rinse the chickpeas if necessary.
Line the chickpeas on a cookie sheet, season with 2 tablespoons Cajun spices, and bake at 400°F for 15 minutes.
Prepare the vegetables: slice the purple onion, grill and slice the corn cobs, cut the cherry tomatoes in halves, and slice the cucumbers into ribbons.
Arrange the salad in a bowl with baby kale, romaine lettuce, prepared vegetables, and mint leaves.
For the dressing, blend tahini, water, lemon juice, nutritional yeast, tamari sauce, black pepper, garlic cloves, and salt to taste until smooth.
Add the roasted chickpeas and dressing to the salad, then sprinkle with hemp seeds.