Kale Squash Chickpea Salad With Tahini Dressing
Servings 4 people
Ingredients
- 4 cups kale
- 1 cup cherry tomatoes halved
Tahini Dressing
- ½ cup tahini any brand works look for minimal ingredients
- 5 tbsp lemon juice about 2 lemons
- 2 cloves garlic
- 1 tbsp maple syrup or raw honey
- 1.5 tbsp olive oil
- 3 tbsp water add more if too thick
- Sea salt & pepper to taste
Chickpeas
- 1/2 Cup
- 1 tbsp avocado oil
- sea salt pepper
- 1 tsp garlic powder
- 1/4 tsp little cayenne
Delicata Squash
- 1/2 Delicata Squash
- 1 tbsp avocado oil
- sea salt pepper
- 1 tsp garlic powder
Instructions
Chickpeas
- rinse and dry- in a bowl mix with ingredients, cover and bake 400F 20-25 mins
Delicata Squash
- slice lengthwise remove seeds with a spoon and then slice 1/4 “ thick slices. in a mixing bowl add avocado oil (1 tbsp, 1 tsp garlic powder, sea salt, pepper) roast 400F 20-25 mins with chickpeas. set aside
Tahini Dressing
- Add all ingredients to a blender or nutribullet. Blend until smooth and combined.
- If you are using this salad dressing you may want to add a little extra water to thin out the consistency. If you are using it as a sauce you may want to leave as is. I generally add 3-5 tbsp of water depending.
- Store in an airtight container, glass bottle etc… stays good for 7-10 days in the fridge.
Salad
- In large bowl, mix together kale, cherry tomatoes, chickpeas and Delicata squash, drizzle tahini dressing and toss. Serve and Enjoy!