This salad is my go-to this winter, packed with protein, and nutrients and so filling too! Za’atar is a Middle Eastern spice blend, that’s bright, zesty and adds a lot of body to this dish! Each blend is a bit unique but I think there can never be too many sesame seeds, so I always add extra! Enjoy.
Ingredients
1 Large Bunch of Kale, cleaned, destemmed and torn
1 Can of Chickpeas, Drained
3 Cups, Cauliflower Florets
1/4 Red Onion, Thinly Sliced and rinsed under cold water
Za’atar, Garlic Powder, Toasted Sesame Seeds
Olive oil
Creamy Tahini Dressing:
Juice of 1 Lemon
1/2 Cup Tahini
1.5 Tbs Date Syrup
1/4 Cup Warm Water
Salt, pepper, garlic powder, pinch of za’atar
Method.
Step 1.
Pre-heat oven to 400. Place drained chickpeas on one lined sheet pan and cauliflower broken into small florets on another. Generously sprinkle with za’atar, garlic powder, sesame seeds. Drizzle with olive oil and toss to coat. Place in the oven for 30 minutes until the chickpeas are crispy and the cauliflower are roasty.
Step 2.
In a large salad bowl, tear up your kale, drizzle with olive oil and massage for about 30 seconds to soften the leaves. If you’re using another green just place it in the bowl, no need to massage.
Step 3.
While everything is roasting, make your dressing! Add all dressing ingredients to a blender or food processor, and blend until nice and creamy. If it’s looking too thick, you can add a little warm water or additional plant-milk to loosen things up.
Step 4.
Combine your kale, 1/2 of your crispy chickpeas, all of your cauliflower, rinsed red onions and cucumbers. Drizzle with 1/2 of your dressing. Toss so all is coated with your dreamy dressing!
Step 5.
Top your salad with the remaining crispy chickpeas, and enjoy!