Kale Salad with Baharat-Roasted Chickpeas and Creamy Tahini Dressing
1 1/2 cups chickpeas
1 tablespoon baharat
1 teaspoon brown sugar
Salt to taste
1 bunch of kale, washed and finely chopped
1 large beet, grated
1 large carrot, grated
A generous handful of pumpkin seeds
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
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!