Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing
Author: Rhea Parsons
Recipe type: Salad
Cuisine: Mediterranean
- For the Lemon-Tahini Dressing
- ½ cup tahini
- ½ cup water
- Zest and juice of one lemon
- 2 garlic cloves, grated
- ½ tsp. dried oregano
- ½ tsp. ground cumin
- A pinch of cayenne pepper
- Kosher salt and black pepper to taste
- For the Salad
- 1 large bunch of kale, chopped
- 1 head romaine lettuce, chopped
- 1 large cucumber, chopped
- 2 carrots, julienned
- ½ red onion, sliced
- 2 celery stalks, chopped
- 2 plum tomatoes, chopped
- 1-15 oz. can chickpeas, rinsed and drained
- For the dressing: Combine the tahini, water and lemon juice in a bowl and whisk until well combined.
- Grate in the garlic and then add the herbs and spices.
- Mix well and taste for any seasoning adjustments.
- For the salad: Combine all the salad ingredients in a large bowl. Add the salad dressing and toss.
Recipe by The "V" Word at http://thevword.net/2014/05/chickpea-cucumber-and-kale-salad-with-lemon-tahini-dressing.html
3.2.1310