This nourishing warm lemon tahini and kale salad is filling, flavorful, and so good for you! It takes minutes to make, uses simple ingredients and instructions, and is perfect all year long. Enjoy this healthy plant-based salad for lunch or dinner today!
1teaspoongarlic powder or 1 clove of freshly minced garlic
Instructions
Crispy Chickpeas
Preheat the oven to 400. Line a baking sheet with aluminum foil or parchment paper. Disperse the chickpeas onto the baking sheet, drizzle with olive oil, and use your hands to evenly coat the chickpeas in the oil. Season with salt and pepper and bake in the oven for about 30 minutes or until the chickpeas are crispy and golden.
While the chickpeas roast, prepare your rice as instructed on the packaging.
Lemon Tahini Yogurt Dressing
While you wait on the chickpeas and rice, make the dressing. Use a whisk to mix the tahini, yogurt, and lemon juice. It will begin to become too thick to stir. Add the water and garlic powder and continue to whisk until the dressing is silky and creamy. Set aside.
Once the chickpeas and rice are done, remove from the heat and get ready to plate your salads. Serve each salad with 1 cup of kale, ½ cup cabbage, ½ cup cooked rice, and ¼th of the crispy chickpeas. Drizzle with ¼ of the lemon tahini dressing, toss, and serve warm or cool.