Ingredients

• 1 can cooked chickpeas, drained and rinsed Chickpeas
• 1/2 tsp garlic powder Chickpeas
• 1/2 tsp paprika Chickpeas
• 1/2 tsp chili powder Chickpeas
• 2 medium beets, thinly sliced using a mandolin if available salad
• 1 cup carrots, grated salad
• 1/2 cup dried apricots, chopped salad
• 1 small red onion, finely chopped salad
• 2-3 large spoonfuls tahini paste DRESSING
• Juice from 1 lemon DRESSING
• 1-2 garlic clove, finely minced DRESSING
• 2 tbsp extra-virgin olive oil DRESSING
• 1 bunch dino kale, roughly chopped salad
• Pinch sea salt DRESSING
• Water as needed DRESSING

Instructions

1. Preheat oven to 350F degrees. Place parchment paper on a baking sheet.
2. Making sure the chickpeas are dry, place in a large bowl and sprinkle with spices.
3. Evenly spread chickpeas across parchment covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.
4. Meanwhile, prepare the salad. In a large salad bowl, combine all the salad ingredients.
5. To make the dressing, combine all the ingredients and mix with a wire whisk. At first it will get thick and then thinner as you add more water. I just add a couple of tbsp to thin it out but be careful you don't make it too thin!
6. Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!