Kale and Crispy Chickpea Salad (Vegan!)

Ingredients

• 1 large bunch lacinato kale*
• 1/3 cup sun-dried tomatoes
• 1/4 cup sunflower seeds
• 1 batch Smoky Roasted Chickpeas
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. tahini
• 1 Tbsp. tamari (or more to taste)
• 1 clove garlic, minced

Instructions

1. 1

   Begin making the smoky roasted chickpeas (link in the ingredients section).

2. 2

   Then while the chickpeas are roasting, prepare your salad. Chop the kale (large stems removed). Place in a large bowl. Lightly massage with your hands for a minute to help tenderize.

3. 3

   Chop the sun-dried tomatoes. Add the sun-dried tomatoes and sunflower seeds to the kale.

4. 4

   Make the dressing: In a small bowl or jar, add all dressing ingredients. Whisk to combine. Pour it over the salad and toss to evenly coat.

5. 5

   When the chickpeas are done roasting, add to the salad bowl and lightly toss to combine. (You can use all of the chickpeas, or reserve some for sprinkling on top after the salad is tossed and plated.)

6. 6

   Garnish with an extra sprinkle of sunflower seeds before serving if desired.