Kale Salad with Baharat-Roasted Chickpeas and Creamy Tahini Dressing

Kale Salad with Baharat-Roasted Chickpeas and Creamy Tahini Dressing

Chickpeas:

NB - for a summer salad don't roast the chickpeas

1 1/2 cups  cooked chickpeas

1 tablespoon baharat

1 teaspoon brown sugar

Olive oil

Salt to taste

Salad:

1 bunch of kale, washed and finely chopped

1 large beet, grated

1 large carrot, grated

A generous handful of pumpkin seeds

Dressing:

1/4 cup tahini

2 teaspoons honey (or maple syrup, if vegan)

Juice of 1/2 lemon

Generous pinch of salt

Water, enough to thin the dressing to the desired consistency

Directions: 

Heat the oven to 450 Fahrenheit.

Prepare the chickpeas by tossing them in a large bowl with baharat, sugar, salt and coat with olive oil. Spread them onto a baking tray and roast in the oven for 30-35 minutes until crispy. While the chickpeas cook, you can prepare the rest of the salad. 

In a small bowl, mix together the tahini, honey, lemon and salt, tasting and adjusting according to your preferences. Add enough water to thin the tahini, until you feel it has reached the consistency you desire. Generally, adding 3 or 4 tablespoons seems to be enough. 

Toss the kale, grated beets and carrot in a large bowl. Add the cooked chickpeas and pumpkin seeds, drizzle with tahini dressing. Toss and serve!