INGREDIENTS
- 4-5 cups of kales, stems removed
- 1 cup cherry tomatoes, halved
- 1/4 white onion, thinly sliced
- 1/4 cup Pepitas (pumpkin seeds)
- Tahini Caesar Dressing
- 1/4 cup tahini (sesame paste)
- Juice from 1/2 lemon, about 2 tbsp
- 4-5 tbsp cold water, to thin
- 1 tbsp nutritional yeast
- 1 tbs dijon mustard
- 1 clove of garlic, crushed
- 1/4 tsp salt
- Cracked black pepper
- Chickpeas
- 1 can of chickpeas (15 oz), drained
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- Cracked black pepper
- Make the chickpeas: Preheat the oven to 400 F. Toss your chickpeas in the spices and olive oil, and layer on a parchment lined baking sheet. Bake for 25 minutes, giving the pan a shake in between. Turn the oven off, and let the chickpeas sit in the closed oven for an additional 5 minutes.
2. Make the dressing: while the chickpeas bake, prep your tahini dressing by whisking together all of the ingredients in a bowl. Start with 4 tbsp of water, and add more as needed to thin out the dressing. Adjust salt as needed.
3. Make the salad: Add kale, tomatoes and onions to a large bowl. Pour the dressing over the kale, and massage it in to soften it. I like to mix my dressing into the kale while the chickpeas bake to let it soak up the flavors.
4. Toast the pepitas: Heat a small frying pan on medium heat and add the pepitas. Toast them for a few minutes, until they become fragrant and the oil begin to seep out.
4. Assemble the salad: Once your chickpeas are cooked, toss them over the salad and add the pepitas. Leftover dressing can be stored in the fridge for up to 1 week.