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Crispy Tahini Kale Salad
Crispy Tahini Kale Salad
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Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, chopped
- Pinch of salt
- Pinch of pepper
-
1 teaspoon Morton & Bassett Oregano
-
½ teaspoon Morton & Bassett Harissa
-
1 teaspoon Morton & Bassett Onion Powder
- 1 bunch of kale, chopped
- 1 can of chickpeas, rinsed
- ⅓ cup parsley leaves, chopped
- 1 medium avocado, chopped
Directions
- Preheat the oven to 350 ˚F. Line a baking sheet with parchment paper.
- On the baking sheet, toss chickpeas, drizzle with olive oil, and sprinkle M&B Harissa, M&B Oregano, M&B Onion Powder. Bake in the oven for 15-20 minutes or until lightly browned & crispy.
- In a small bowl whisk together the olive oil, tahini, lemon juice, garlic and 3 tablespoons of water until smooth. Season to taste with salt and pepper. Set aside.
- In a large mixing bowl, add in the kale and massage the dressing in with your hands.
- Add the dressed kale into a salad bowl. Add the roasted chickpeas, parsley, and avocado, tossing to combine and serve.