Kale and Red Cabbage Salad
This Kale and Red Cabbage Salad with Roasted Chickpeas, Sunflower Seeds, and Tahini Dressing is exactly what you need! It’s a satisfying combination of crunchy, creamy, tangy, and savory that’ll leave you wanting more.
Ingredients
- 4 cups kale de-stemmed and finely chopped
- 2 cups red cababge thinly shredded
- ¼ cup toasted sunflowers
- ½ tbsp olive oil
- ¼ tsp salt
- ¼ of whole lemon juice
Roasted chikcpeas
- 1 can chickpeas rinsed and dried
- 1 tbsp olive oil
- pinch of salt
- ½ tsp paprika powder
Dressing
- 3 tbsp tahini
- 2 cloves garlic minced
- ¾ of whole lemon juice
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, paprika and salt. Spread them evenly on a baking sheet. Roast for 20-25minutes, shaking the pan halfway through, until crispy. Set aside to cool.
- Place the chopped kale and red cabbage in a large bowl. Sprinkle with a pinch of salt, squeeze 1/4 lemon juice and add olive oil. Massage the leaves with your hands for 2-3 minutes until softened.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt and minced garlic. If the dressing is to thick, you can add a little bit of water until the dressing reaches your desired consistency.
- To the kale and red cabbage add toasted sunflower seeds and roasted chickpeas, drizzle the tahini dressing and toss well to combine. Let the salad sit for 10-15 minutes to allow the flavors to meld or serve immediately. Enjoy!