Kale Chickpea Salad with Tahini Dressing

I had kale, chickpeas and onions and a jar of tahini dressing I scored from Food 52.

May I present one of the easiest weeknight dinners.

Ingredients

• Chickpeas – one can
• Kale – 3/4 lb finely chopped
• Garlic – 3 cloves minced
• Red onion – thinly sliced
• 1/4 cup liquid (your choice I used lemon juice and veggie broth)
• Olive oil
• Cumin – large pinch
• Dried coriander or cilantro (really whatever is handy)
• Lemon juice – one lemon
• Salt and pepper to taste

Directions

1. Prepare chickpeas in pot. Add cumin, a smidge (splash) of olive oil, lemon juice, salt and pepper.
2. Cook chickpeas until liquid is almost gone.
3. Heat large skillet over medium heat with a splash of olive oil. Sauté garlic, cilantro  and onions until translucent.
4. Add kale, liquid and sauté until kale is cooked through.
5. Toss with chickpeas.
6. Garnish with dollop of tahini dressing

Easy and tasty. It’s not a huge meal, but after the holidays it’s nice to have a light, warm meal.

Hope you enjoy!

Namaste y’all.