2 medium beets, thinly sliced using a mandolin if available
1 cup carrots, grated
1/2 cup dried apricots, chopped
1 small red onion, finely chopped
1 bunch dino kale, roughly chopped
2-3 large spoonfuls tahini paste
Juice from 1 lemon
1-2 garlic clove, finely minced
2 tbsp extra-virgin olive oil
Pinch sea salt
Water as needed
Preheat oven to 350F degrees. Place parchment paper on a baking sheet.
Making sure the chickpeas are dry, place in a large bowl and sprinkle with spices.
Evenly spread chickpeas across parchment covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.
Meanwhile, prepare the salad. In a large salad bowl, combine all the salad ingredients.
Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!
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!
*Choose organic apricots, they will be brown, not bright orange.
When it comes to eating, my meals reflect the current weather which is why this Roasted Chickpea Kale Salad with Creamy Dressing is perfect this time of year, not the cucumber salad which is very cooling to the body.... Read More