Kale And Chickpea Salad
  1. Blanch the 4 cups kale - stems removed: Tear into bite-sized pieces. Boil in salted water for 2 minutes, then cool in ice water.

  2. Prep the 1,5 cups chickpeas: Drain and rinse.

  3. Make the dressing: Blend 4 tablespoons tahini, 1 tablespoon light soy sauce, 1 tablespoon gochujang, 1 tablespoon maple syrup, 1 tablespoon light rice vinegar, and ¼ cups water until smooth.

  4. Assemble: Toss kale and chickpeas with dressing. Serve fresh or store chilled.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineFusion

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Loading...