|| kale salad with creamy lemon tahini dressing ||

1 bag of kale (could also use spinach)
1 cucumber 
2 avocados diced
2 tomatoes
1/2 head of red cabbage
hemp seeds


1 can of garbonzo beans (chickpeas) drained & rinsed
1 tbsp sriracha
1 tsp honey

1/2 cup of tahini
3/4 cups of water
1 lemon juiced (2-3 tbsp)
1 large garlic clove, minced
1/4″ ginger, minced
sea salt & pepper to taste

1. preheat oven to 350f
2. coat chickpeas with sriracha, honey and 1 minced garlic clove & bake for 20 mins. flip chickpeas after about 10 minutes so they all bake evenly
3. blend all dressing ingredients in a blender. add more water if needed. salt & pepper to taste
2. toss dressing into the rest of the salad ingredients
3. sprinkle hemp seeds on top

** makes quite a bit of dressing- i didn’t use it all and will save it for another time:)



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