Kale Caesar Salad with Crispy Chickpeas & Tahini Dressing

INGREDIENTS

For the dressing:
2 tbsp olive oil
1/4 cup Krinos Tahini
1 clove garlic, minced
1 tbsp lemon juice
2 tsp Worcestershire sauce
3 tbsp Parmesan cheese, grated
4 tbsp water
Salt and pepper to taste

For the Roasted Chickpeas:
1 can chickpeas
2 tbsp sumac
1 tsp salt
1 tsp chili flakes

For the Salad:
1 bunch kale
2 tbsp olive oil
Lemon wedges for garnish

INSTRUCTIONS

 

For the Roasted Chickpeas:

  1. Preheat oven to 400F.
  2. Drain and pat dry cooked chickpeas and place into a bowl. Remove skin from chickpeas.
  3. Add sumac, salt, and chili flakes. Toss until combined then place onto a lined baking tray.
  4. Bake chickpeas for 30 minutes or until crispy and browned.

 

For the dressing:

  1. 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:

  1. 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.
  2. Add dressing and mix until well combined.
  3. Top with roasted chickpeas.