Crunchy Chickpea and Cabbage Salad with Tahini Sauce
In this recipe, you will learn how to make a crunchy chickpea and kale salad, enriched with a delicious tahini sauce. The fresh ingredients and simple preparation make this dish perfect for a quick lunch or a light dinner. In a few steps, you can enjoy a salad full of flavors and nutrients, ideal for any occasion.
Servings: 2 persone
Ingredients
- 200 gr Kale washed and sliced
- 400 gr Chickpeas cooked, drained, and rinsed
- 150 gr Cherry tomatoes halved
- 1 nr lemon juiced
- 3 cucchiai Olive oil
- 3 cucchiai Tahini
- 1 cucchiao Maple syrup optional
- q.b. Salt and pepper
- q.b. Sesame seeds for garnish, optional
Instructions
- Preheat the oven to 200°C. Spread the chickpeas on a baking sheet and toss with a tablespoon of olive oil, salt, and pepper. Roast for about 20-25 minutes until crispy.
- Cook in the oven for about 20-25 minutes until crispy.
- In a large bowl, add the kale and massage with lemon juice. This step is essential to soften the leaves and enhance their flavor.
- In a bowl, mix tahini, remaining lemon juice, maple syrup (if used), one tablespoon of olive oil, salt, and pepper. Add a little water if the sauce is too thick.
- Add cherry tomatoes and crunchy chickpeas to the kale. Pour the tahini sauce on top and mix well to combine all ingredients.
- Garnish with sesame seeds and serve immediately to keep the chickpeas crispy.
Notes
Recipe variations
If you want to customize your salad, here are some ideas to try:- Add dried fruit: for a sweet touch, try adding raisins or chopped dried apricots.
- Extra protein: you can replace the chickpeas with black beans or lentils to vary the protein sources.
- Spices: add spices like paprika or cumin to give your salad an extra flavor.