Kale “Caesar” with Tahini-yogurt Dressing & Crispy Chickpeas

• συνολικός χρόνος: 50 minutes

Υλικά

For the chickpeas:

1/4 cup tahini

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika

1 15-oz can chickpeas, rinsed/drained/patted dry

For the dressing:

6 tbsp Greek yogurt

1/4 cup tahini (@socotahini see link in bio for discount)

1 tbsp maple syrup

1 tbsp lemon juice

1 tbsp chopped capers

1/2 tsp caper juice

1/2 tsp dijon mustard

1 tsp minced garlic

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp pepper

2 tbsp Parmesan cheese (or nutritional yeast)

2-4 tbsp water to thin

For the salad:

1 head kale, chopped

1/2 tbsp olive oil

Pinch salt

Juice of 1/2 lemon

1/2 cup freshly grated parmesan cheese

1/3 cup chopped pistachios

Οδηγίες

Preheat the oven to 350. Line a sheet lan with parchment paper and set aside.

Add the chickpeas to the sheet pan and dry roast them for 10 minutes. 3️⃣

Add the tahini, salt, onion powder, garlic powder and paprika to a bowl. Mix to combine. Add the chickpeas and toss to coat.

Add the chickpeas to the sheet pan, spread out and bake for 27-33 minutes until crisp. Let them sit for ten minutes.

While the chickpeas roast, make the dressing. Add all ingredients to a jar and whisk to combine.

Make the salad. Add the kale to bowl with olive oil, salt and lemon juice. Use your hands to massage the kale. Add the dressing and toss to coat. Add the parmesan and toss to coat. Top with chickpeas and pistachios.