This is one of my favorite lunchtime salads, it’s super hearty and satisfying and I could literally eat it three days in a row. The recipe is for one but I like to double it so I can have it again the next day. The creamy tahini Ceasar dressing is addictive, perfectly compliments the earthy kale, the warm quinoa gives you all the protein and the crunchy chickpeas are better than croutons.
Serves one.
Ingredients: (preferably organic)
- three large leaves Lacinato kale, washed and torn into small pieces
- ½ lemon, juiced
- olive oil
- pink Himalayan salt
- ½ cup quinoa, cooked & warm
- ⅓ avocado
For the crispy chickpeas:
- ⅓ cup canned chickpeas, drained
- a drizzle of olive oil
- a drizzle of lemon juice
- paprika powder
For the tahini Caesar dressing:
- 2 tbsp tahini
- ½ lemon, juiced
- 2 tbsp cold water
- 2 tsp nutritional yeast
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 180 degrees. On a parchment paper lined baking sheet, toss the chickpeas with lemon, olive oil, salt and paprika. Bake for about 10-15 minutes, spending on how crunchy you want them.
02. Meanwhile, toss the kale in a bowl, drizzle with olive oil, lemon and season with salt. Massage well until the kale becomes soft. (This is a crucial step to make any kale salad tasty. The dressing and massaging help break down the fiber of the kale.) Let sit for at least ten minutes.
03. In a small bowl, combine tahini, lemon juice, cold water, nutritional yeast and salt. Stir with a fork until the dressing has a light color and creamy consistency. Add more water to make the dressing thinner if you wish.
04. Top the kale with the warm quinoa, avocado and crispy chickpeas. Drizzle with Ceasar dressing and enjoy!
