Kale, Chickpeas Salad with Tahini dressing

Past few months have been pretty hectic with many events in my life both professionally and personally. My parents visited us for few weeks after pestering them with many calls J. I guess lot of people can relate to my statement. It is really hard for our parents to stay here for a longer duration. But I am glad they came here and spent sometime with us. Initially, I thought I will blog every recipe which my mom makes while she was here but with a hectic schedule never got a chance to implement my idea.

After my parents left it took me a while to be back on track. Lately I started experimenting with salads. Today’s recipe is one of those salad experiments.

Here is the recipe for crunchy, high protein and nutrient salad. What else do you need to be healthy yet satisfying your taste buds? Try and let me know your experience.

Ingredients:

2 cups cooked chickpeas or 1 can of chickpeas

2 cups of chopped organic baby kale or regular kale ( I used organic baby kale)

1 cucumber peeled and diced

1/4 cup of chopped walnuts and pecans or any nuts of your choice nuts 

1tbsp of dried cranberries

1/2 tsp lemon zest

Dressing:

2 tbsp of tahini paste (I used home made tahini)

1 1/2 tbsp apple cider vinegar

pinch of cayenne pepper (Optional. If you are spicy eater like me you can add cayenne or else leave this ingredient)

1tbsp lemon juice

salt and pepper as per your taste

Preparation:

In a large mixing bowl add greens, diced cucumbers, chickpeas,nuts and cranberries. 

In a small bowl add all dressing ingredients and whisk well. 

Pour the dressing on the veggies and toss well. Enjoy as a main course or a side dish.