Ultimate Summer Salad - Roasted Chickpea and Bbq Corn Salad with Creamy Tahini Dressing
Ingredients
- 1 can of chickpeas, drained
- 2 tablespoons Cajun spices
- 1 cup baby kale
- 1 cup romaine lettuce
- 1/2 purple onion, sliced
- 2 BBQ corn, sliced
- 1/2 cup cherry tomatoes, halved
- 2 small cucumbers, sliced in ribbons
- Fresh mint leaves
- 4 tablespoons good quality tahini
- 1/3 cup filtered water (more for a thinner dressing)
- Juice from 1/2 medium-sized lemon
- 2 tablespoons nutritional yeast
- 2 teaspoons tamari sauce
- 1/4 teaspoon black pepper
- 2 garlic cloves
- Salt to taste
- Hemp seeds
Preparation
Preheat the oven to 400°F (200°C). Line a cookie sheet with parchment paper.
Place the drained chickpeas on the prepared cookie sheet and season them with 2 tablespoons of Cajun spices. Bake in the preheated oven for 15 minutes.
In a salad bowl, arrange the baby kale, romaine lettuce, sliced purple onion, BBQ corn, cherry tomatoes, sliced cucumbers, and fresh mint leaves.
Prepare the creamy tahini dressing by combining tahini, filtered water, lemon juice, nutritional yeast, tamari sauce, black pepper, garlic cloves, and salt in a blender or whisk until smooth.
Add the roasted chickpeas and the creamy tahini dressing to the salad. Toss everything together to coat the salad ingredients with the dressing.
Sprinkle the salad with a spoonful of hemp seeds.
Serve and enjoy the Ultimate Summer Salad!