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Roasted Vegetable and Crispy Chickpea Salad with Tahini Lemon Dressing

Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course, Side Dish
Servings: 4 servings

Ingredients

Roasted Vegetables

  • 1 Head cauliflower
  • 2 large sweet potatoes
  • 3 turnips
  • ¼ olive oil
  • 2 tbsp oregano
  • 2 tbsp garlic powder
  • 2 tbsp cumin
  • salt to taste

Crispy chickpeas

  • 2 cup cooked chickpeas
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • salt to taste

Tahini Lemon Dressing

  • 2 lemons - juiced
  • 3 tbsp tahini
  • 2 tsp dijon mustard
  • ¼ cup warm water
  • salt to taste

Salad

  • 4 cup kale
  • 4 tbsp olive oil
  • 2 cups cooked corn kernels

Instructions

  • Preheat your over to 350 degrees Fahrenheit. Cut the cauliflower into small florets and peel + chop the sweet potatoes and turnips into 1 inch cubes. Toss all of the vegetables in the oil and seasoning, spread them out on a lined baking sheet (or two) & roast for 30 minutes, shuffling halfway.
  • To make the chickpeas, toss them in oil and season & spread them on lined baking sheet. Bake with at 350 degrees Fahrenheit for 20 minutes, shuffling half way.
  • To make the dressing add all of the ingredients to a tall grass & whisk together until smooth.
  • To prepare the salad, chop the kale & then add to a large bowl with the olive oil. Massage the kale with your hands until the kale is darker green and softer. Toss with the corn, roasted vegetables & tahini lemon dressing.