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Crunchy Chickpea kale Salad

Crunchy Chickpea Kale Salad

Try this warm Kale, leek, brussels salad with crunchy chickpeas in a tahini dressing. A great way to get an assortment of vegetables with a high end taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salads, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 2 Cups Butternut Squash Peeled and diced.
  • 4 Tbsp Avocado Oil Or Oil of choice.
  • 2 Tsp Salt and Black Pepper
  • 1 Can Chickpeas Drained, rinsed and dried.

Dressing

  • 2 Tbsp Lemon Juice
  • 1 Tbsp Tahini Dressing
  • 1 Tbsp Maple Syrup
  • Salt and Pepper A pinch of each.
  • 1/4 Cup Olive Oil

Wilted Vegetables

  • 2 Tbsp Avocado Oil
  • 2 Cups Lacinato Kale Thinly sliced.
  • 2 Cups Brussels Sprouts Thinly sliced.
  • 1 Cup White Part of Leek Thinly sliced.
  • 1/2 Tsp Salt and Pepper

Garnish

  • 1/4 Cup Parmesan Cheese Shredded I use vegan Violife parmesan.

Instructions
 

  • Preheat your oven to 425.
  • Start by peeling and dicing your squash into small 1" cubes.
  • Place them on a large baking sheet pan and cover them in oil and salt and pepper.
  • Next to make the chickpea crunch, drain 1 can of chickpeas, rinse and pat dry. Add to food processor and pulse until crumbs form. Should resemble crumbled breadcrumbs.
  • Add to the other side of the baking pan. Cover them in oil and salt and pepper.
  • Roast in the oven for 20 minutes until squash is tender and the chickpeas are crunchy. Pull out from the oven and let cool down when complete.
  • Next make the dressing by adding all the dressing ingredients into a mason jar. Whisk or shake together and set aside.
  • Wipe down the kale leaves and stack them on top of each other. Thinly slice the kale including the stem. Add to a large bowl.
  • Clean and thinly slice the brussels and the white part of the leek. Add to the bowl.
  • In a hot sauté pan add in 2 tbsp avocado oil.
  • Add in your shredded vegetables. Sauté for 2 – 3 minutes or until they start to wilt. Season with salt and pepper and pull off the heat.
  • Finally you can mix your salad together. In a large bowl add in your wilted greens, and butternut squash. Mix in the dressing.
  • When you are ready to serve add the chickpea crunch and grated parmesan on top.
  • Enjoy!
Keyword Brussels Sprouts, Butternut Squash, Easy Dinners, Kale, Vegan Meals, Vegetarian, Warm Salads