A creamy dairy free dressing made with tahini, on top of Persian style roasted chickpeas and kale, makes for a hearty healthy salad bowl!

roasted chickpeas:

1x 400 ml canned chickpeas or cooked chickpeas, drained, patted dry

2 tbsp zaa’tar

generous olive oil

generous sea salt

kale salad:

1 bunch of kale, tough stems removed,chopped

1 shallot, finely minced

tahini garlic dressing:

1/4 cup tahini

1/4 cup olive oil

1/4 cup nutritional yeast

3-4 garlic cloves, crushed

2 tbsp. lemon juice

1 tbsp apple cider vinegar

1 tbsp Bragg’s liquid aminos

2 tbsp-1/4 cup water, or as needed to thin it out

1/4 tsp zaa’tar, optional

1/4 tsp maple syrup, optional

sea salt

optional classic white tahini sauce for drizzling on top:

optional white tahini drizzle:

3 tbsp tahini

1/2 tsp lemon juice

1.5 tsp water

1/6 tsp garlic powder

tbsp olive oil (more oil, lemon juice and water can be added depending how thick your tahini is)

grated lemon zest, garnish, optional

preheat oven to 400. line a sheet pan wiht aluminum foil or parchment paper. place the chickepeas on top, season and cover in generous oil. toss and drizzle a little extra oil on if desired. bake for 30 minutes, tossing every ten minutes. the chickpeas become crispy as they cool.

meantime prepare the garlic tahinig dressing ingredients by pureeing in a blender until smooth. pour on kale and massaage with hands then let it sit an hour in the fridge to marinate it. prpeare the tahini drizzle in a bowl by mixing the drizzle ingredients together.

top with chickpeas and drizzle with the white tahini sauce.

garnish with lemon zest if desired. garnish with toasted sesame and walnuts if desired.

tip dont store the complete bowl in the fridge as the chickpeas will lose their cripiness and get mushy. if you want to meal prep then prep the kale salad and add roasted chickpeas right before serving.