Tahini Kale Salad with Avocado and Crispy Chickpeas
Ingredients
- Four big handfuls of kale
- A handful of pomegranate seeds
- A handful of pumpkin seeds
- 1 ripe avocado
- 2 generous tablespoons of tahini
- 1 teaspoon of tamari
- 2 tablespoons of olive oil
- 1 lime
- 1 teaspoon of apple cider vinegar
Crispy chickpeas
- 1 tin of chickpeas
- olive oil
- cumin
- salt
Preparation
Preheat oven to 200°C
Drain and rinse the chickpeas, pat dry, toss with olive oil, cumin, and salt, then spread on a baking sheet and bake until crispy, about 20-30 minutes
In a small bowl, mix tahini, tamari, olive oil, juice from the lime, and apple cider vinegar to make the dressing
Massage the kale with a bit of the dressing or olive oil to soften it
Assemble the salad by combining kale, pomegranate seeds, pumpkin seeds, and avocado in a bowl, then drizzle with the dressing
Top with the crispy chickpeas and serve
