Instructions
For the Roasted Chickpeas:
- Preheat oven to 400F.
- Drain and pat dry cooked chickpeas and place into a bowl. Remove skin from chickpeas.
- Add sumac, salt, and chili flakes. Toss until combined then place onto a lined baking tray.
- Bake chickpeas for 30 minutes or until crispy and browned.
For the dressing:
- Combine all ingredients (olive oil, tahini, garlic, lemon juice, Worcestershire sauce, parmesan cheese, water, salt and pepper) in a bowl and mix until combined. Add more water as needed until you reach your desired consistency.
For the Salad:
- Tear the kale into bite-sized pieces and place in a large bowl. Drizzle with olive oil and salt if preferred. Massage the leaves with your hands until they’re wilted.
- Add dressing and mix until well combined.
- Top with roasted chickpeas.
