Abbie & I did the Crane & Lion and Love Leaf 7 day Salad Challenge last week and seriously EVERY single recipe was amazing!!! We wanted to feature our favorite one for today’s recipe. Check out Crane & Lion and Love Leaf and follow them on Instagram and Facebook, amazing workout clothes from Crane & Lion and awesome recipes and healthy eating tips from Love Leaf. Added bonus: Crane & Lion will be at Yoga, Wine & More on March 22nd, so you can check them out that night!
Love Leaf recommends pairing this salad with grilled chicken, we did and it was great! They also suggest preparing your kale by massaging a a little olive in it before you eat it.
INGREDIENTS 1/2 cup canned chickpeas, drained, 2 tbs roasted sunflower seeds, 2 handfuls shredded kale, 1 tbs tahini paste, 1 tbs warm water, 1 tsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp mustard, 1 teaspoon soy sauce or tamari, 1/2 garlic clove, minced.
MAKE IT HAPPEN Roast the canned chickpeas: Preheat the oven to 400 degrees F. Using a dish cloth or paper towel, thoroughly dry the chickpeas. Some “skins” might come off and that’s okay. Place the chickpeas in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and bake for 20 -25 minutes until lightly browned. Remove from oven and allow to cool. They will crisp up as they cool. Make the dressing: In your serving bowl, whisk together all the ingredients until smooth and creamy. You may need to add a bit more water depending on the desired thickness of your dressing. Add the shredded kale to the serving bowl and toss with the dressing. Add the remaining ingredients and lightly toss right before serving.