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Vegan Kale Salad with Tahini Dressing

yields 2-5 servings depending on serving size (main course, side dish, etc)
Course Lunch & Dinner, Main Dishes, Salads
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal

Ingredients

  • 10 ounces tuscan kale (remove the stems and massage- see text for how)
  • one 15 ounce can chickpeas
  • 1/2 cup pecans
  • 1-2 medium/large avocados cut into cubes

dressing

  • 1/3 cup runny tahini (either Trader Joe's brand or soom works best)
  • 1/2 cup vegetable broth
  • juice of 1/2 large lemon
  • 1 tsp miso paste
  • 1 tsp dijon mustard
  • 1/2 tbsp maple syrup
  • 1 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano

Instructions

  • preheat the oven to 400 degrees. bake the rinsed and drained chickpeas for 25 minutes (you can add oil and seasonings if you want).
  • massage the kale and then add the chickpeas, nuts and avocado.
  • whisk the dressing ingredients together and pour over the salad. mix well until everything is evenly coated.
  • store in the fridge in an airtight container and enjoy!