Roasted Chickpea and Corn Salad with Tahini Dressing
Ingredients
- 1 can chickpeas
- 2 tablespoons Cajun spices
- 1 cup baby kale
- 1 cup romaine
- 1/2 purple onion
- 2 grilled corn
- 1/2 cup cherry tomatoes
- 2 small cucumbers
- few mint leaves
- hemp seeds
Dressing
- 4 tablespoons tahini
- 1/3 cup 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 the chickpeas and line them on a cookie sheet. Season with 2 tablespoons of Cajun spices and bake at 400°F for 15 minutes.
Blend the dressing ingredients—4 tablespoons tahini, 1/3 cup water, juice from 1/2 lemon, 2 tablespoons nutritional yeast, 2 teaspoons tamari sauce, 1/4 teaspoon black pepper, 2 garlic cloves, and salt to taste—until smooth using a blender or whisk.
Arrange the salad in a bowl with 1 cup baby kale, 1 cup romaine, 1/2 sliced purple onion, sliced 2 grilled corn, halved 1/2 cup cherry tomatoes, ribbon-sliced 2 small cucumbers, and a few mint leaves.
Add the roasted chickpeas and the dressing to the salad.
Sprinkle with a spoonful of hemp seeds.