DSC_0961

Kale & Quinoa Salad with Crispy Chickpeas and Lemon-Tahini Dressing

Crispy seasoned chickpea, kale and quinoa salad with radishes, cabbage and a tangy, nutty tahini dressing. 
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free & Vegetarian
Calories: 502 Fat: 4g Carbs: 38g Protein: 21g

This colorful, nutrient-packed salad looks like summer in a bowl. And tastes amazing, too. Tahini is a simple, flavor-packed condiment made of toasted sesame seeds, and it adds a nutty, savory punch when used in a dip like hummus, or as part of a tasty dressing.

Ingredients
Hungarian spice blend
Quinoa
Chickpeas
Radishes
Kale
Lemon
Tahini

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Roast To cook food with dry heat in an oven or over a fire.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

What you need

Baking sheet

Medium pot with lid

Medium bowl

Small bowl

Cooking Instructions

DSC_0927
Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Thinly slice red cabbage avoiding the hard inner core; discard core. Remove tough stem from kale and discard; cut leaves into 1" pieces. Remove root end from radish and discard; thinly slice. Zest lemon; then, cut in half and juice. Drain chickpeas and pat dry.

DSC_0937
Step 2: ROAST CHICK PEAS

Place chickpeas, 1 tsp. oil, Hungarian Spice blend and a pinch of salt and pepper on baking sheet; mix until spices are distributed. Roast for 20-25 min until chickpeas are toasted and crisp. Remove from oven and allow to cool. While chickpeas are roasting begin cooking the quinoa (Step #3).

DSC_0929
Step 3: COOK QUINOA

Place quinoa, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While quinoa is cooking, begin making tahini dressing (Step #4).

DSC_0941
Step 4: MAKE TAHINI DRESSING

Place tahini, 1 ½ tsp. water, 1 Tbsp. lemon juice, 1 tsp. lemon zest, 2 tsp. oil and a pinch of salt and pepper in small bowl, then stir until combined.

DSC_0947
Step 5: MIX SALAD

Mix quinoa, kale, radishes and red cabbage in a medium bowl until incorporated.

DSC_0961
Step 6: PLATE YOUR DISH

Divide salad between two plates, top with crispy chickpeas and drizzle with tahini-lemon dressing. Enjoy!