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Tahini Kale Salad with Crunchy Chickpeas

This is probably my new favorite salad! I made it for my hubby and I for dinner and we ate the whole thing. Yes, it is that good. Have you ever roasted your own chickpeas. I hadn't until I made this.


1 can of drained and rinsed chickpeas

olive oil

1/2 teaspoon onion powder

2 tbsp tahini dressing

1/2 red Fresno chili (or something like it )

red wine vinegar

2 cloves if garlic

1 tbsp maple syrup

cherry tomatoes - halved



1/4 red onion thinly sliced

Crispy Chickpeas-

preheat oven to 425, place the drained chickpeas on parchment paper lined sheet pan. Place in the oven for 10 min. Take them out and toss them with 2 tbs of olive oil and onion powder. Put back in for 10 more min. They should be golden brown and crispy! Set aside.

Tahini Dressing-

Combine garlic, 1/2 chili with some seeds, tahini, 3 tbsp olive oil, 3 tbsp red wine vinegar, maple syrup, and 3 tbsp of hot water. Puree in a blender until smooth and creamy. Season with salt and set aside.

Spicy Cherry Tomatoes-

1 cup of cherry tomatoes halved, 1/2 thinly sliced chili, 1 tsp olive oil, 1 tsp red wine vinegar, salt.


Bunch of kale, diced cucumber, 1/4 red onion, chopped or thinly sliced

Mix it all in a bowl and have a literal party in your dang mouth. Whew Doggie!!

This is some goodness.

And healthy!!!


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