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 & Vegan
Calories: 502
Fat: 4g
Carbs: 38g
Protein: 21g
This colorful, nutrient-packed salad looks like a rainbow in a bowl, plus it tastes amazing, too! Tahini is a simple, flavor-packed condiment made of toasted sesame seeds. It adds a nutty, savory punch when used in dips 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