Roasted Chickpea and Corn Salad with Creamy Tahini Dressing
Ingredients
- 1 can chickpeas drained
- creamy tahini dressing
- 4 tablespoons of good quality tahini
- 1/3 cup of filtered water
- juice from 1/2 med size lemon
- 2 tbsp of nutritional yeast
- 2 teaspoon tamari sauce
- 1/4 teaspoon black pepper
- 2 garlic cloves
- Salt to taste
- 1 cup of baby kale
- 1 cup of romaine
- 1/2 purple onion sliced
- 2 grilled corn sliced
- 1/2 cup cherry tomatoes cut in halves
- 2 small cucumbers sliced in ribbons
- few mint leaves.
Preparation
Line chickpeas on a cookie sheet, season with 2 tbps of Cajun spices and bake at 400 F for 15 min
Arrange your salad in the bowl with all your favorite vegetables. 1 cup of baby kale, 1 cup of romaine, 1/2 purple onion sliced, 2 grilled corn sliced, 1/2 cup cherry tomatoes cut in halves, 2 small cucumbers sliced in ribbons, few mint leaves.
Creamy Tahini Dressing
Blend everything in the blender or with whisk until smooth
Add chickpeas and the dressing to the salad. Sprinkle with spoonful of hemp seeds
