Ingredients

The following ingredients have 5 Servings
  • 28 oz can or 2 14 oz can chickpeas, drained and well-rinsed (approx. 3 cups)
  • 1/2 cup raw almonds, chopped (75 g)
  • 1/4 cup raw sunflower seeds (40 g)
  • 3 cups chopped broccoli (225 g)
  • 1 cup diced zucchini
  • 1 cup diced red onion (150 g)
  • 1 red bell pepper, diced (1 heaping cup, 175 g)
  • 5 cups chopped kale, stems removed (150 g)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 cup raisins or dried cranberries
  • 6 tbsp tahini (90 g)
  • 1/4 cup fresh lemon juice
  • 1/3 cup water, or more as needed to adjust consistency
  • 1 tsp sea salt 
  • 1 tsp garlic powder
  • 1 tbsp maple syrup
  • 1 tbsp nutritional yeast, optional

Instruction

  • De-stem the kale, cut into bite-sized pieces and place in a large mixing bowl. Use your hands to massage the kale with the lemon and olive oil for 1-2 minutes to soften.
  • Drain and rinse the chickpeas and chop all the veggies and the almonds.
  • To make the lemon tahini sauce, whisk all the ingredients together until smooth and creamy. Add a little water to adjust the consistency, if needed.
  • Add everything to the bowl with the kale and mix well. Season with salt and pepper, if desired.
  • Serve immediately or store in the fridge up to 4 days in a sealed container. If storing, store the dressing separately until before serving to help keep the salad fresher.