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
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
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.
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.