Beet & Kale Salad with Crispy Chickpeas & Tahini

Beet & Kale Salad with Crispy Chickpeas & Tahini

This is a delicious and simple recipe that I whipped up 3 days in a row for lunch. If you're looking for something simple, delicious, and nourishing for your body look no further than this easy recipe. I love the addition of the pan fried chickpeas for crunch and protein and the roasted beets never get old. We're swimming in kale at the farm so this was a great way to use up some of the bounty. I hope you all enjoy this simple salad as much as I have!

Beet & Kale Salad with Crispy Chickpeas & Tahini

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients

Salad
  • 1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
  • 1 clove of garlic, minced
  • 1/4 cup tahini
  • 3 tablespoons apple cider vinegar
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 2 cups roasted chopped beets
  • crumbled goat cheese
Crispy Chickpeas
  • 1 jar of of chickpeas, drained
  • 2 teaspoon ghee
  • salt and pepper

Preparation

  1. In a large bowl use your hands to lightly massage the raw kale for a few seconds.
  2. Using an immersion blender or small food processor puree the garlic, tahini, vinegar, oil, mustard and salt. Taste for seasonings and adjust as needed. Add a touch of water to thin the dressing if needed.
  3. Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves.
  4. Meanwhile prepare the chickpeas. Add the ghee to a frying pan and melt over medium-high heat. Add the chickpeas and a generous pinch of salt and pepper. Cook, shaking the pan often until the chickpeas begin to "pop" and become crispy. About 5-7 minutes.
  5. Add the beets and chickpeas to the bowl with the kale. Drizzle in the remainder of the dressing and top with goat cheese.

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