Kale and Roasted Chickpea Cesar Salad
Ingredients
- One Bag Curly kale or Tuscan kale
- 1 can of chickpeas, washed and pat dried
- 8 Brussel sprouts sliced in half
- 3 organic corn tortillas. Cut in small pieces
- 2-3 tablespoons of good quality tahini
- 5 tbsp of water
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil (optional)
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 grated garlic clove
- 2 drops of CBD oil drops
Preparation
Line the cookie sheet with parchment paper. Spread the chickpeas, drizzle it with 1 tbsp of avocado oil and 1 tbsp of Cajun spices. Toss it together to combine. Bake for 15-20 min until chickpeas are crispy on the outside
Meanwhile, line another cookie sheet with parchment paper and spread the Brussel sprouts evenly on one side. Drizzle with some avocado oil and spices. Use the same cookie sheet you have Brussel sprouts on and line the cut up tortillas on a separate side and cook them all together. Bake them for 15-20 min
Make the dressing
Blend everything in the blender or with whisk until smooth
Arrange kale in a deep salad bowl. Massage it with some salt and 2 tsp of lemon juice until it’s tender. Top it off with roasted chickpeas, Brussel sprouts, tortilla chips and drizzle the salad generously with the dressing. Dig in
