A delicious weekly kale salad with shredded parmesan, tahini dressing, and crispy chickpeas. The salad is versatile, allowing you to add parmesan to your liking and enjoy a refreshing meal that never gets old.
1: Shred the kale and remove the stems.
2: For the dressing, blend tahini, water, olive oil, apple cider vinegar, maple syrup, garlic, and seasonings until creamy.
3: Preheat the oven to 425°F and line a baking sheet with parchment paper.
4: Toss the chickpeas in oil and seasonings, then spread them in one layer on the baking sheet.
5: Bake the chickpeas for 25-35 minutes, allowing them to cool for 10 minutes before adding to the salad.
6: Combine the kale, parmesan, tahini dressing, and chickpeas in a bowl and toss to combine.
