Lacinato Kale with Roasted Carrots, Chickpeas and Spiced Tahini Dressing
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Food52.com
Serves: 2-4 Ingredients kale and carrot salad 1 bunch carrots, peeled and cut on a large bias 1 tablespoon olive oil, 2 teaspoons olive oil, divided ½ teaspoon sea salt, divided 1 bunch lacinato kale, stems removed and torn into bite size pieces 1 tablespoon fresh lemon juice 1 cup cooked chickpeas spiced tahini dressing ¼ cup roasted tahini ¼ cup water 1 piece garlic, minced 2 tablespoons fresh lemon juice ¼ teaspoon sea salt 1 tablespoon Turkish maras peppers (or substitute 2 teaspoons paprika + dash of crushed red pepper flakes |
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Preparation
kale and carrot salad
Whisk all ingredients together. Depending on the consistency of the tahini (whether oily or solid) you may need to add a bit of extra water until you reach desired consistency. Season to taste
kale and carrot salad
- Preheat oven to 425. Line a large baking sheet with parchment paper. Add carrots to baking sheet and toss with 1 tablespoon olive oil and a 1/4 teaspoon sea salt. Roast until carrots are tender and caramelized – about 20-30 minutes.
- Meanwhile, place torn kale in a large bowl. Add lemon juice, remaining 2 teaspoons olive oil and 1/4 teaspoon sea salt.
- Gently ‘massage’ kale with clean hands. Kale should turn bright green and begin to tenderize. Toss in chickpeas and cooked carrots. Drizzle with tahini dressing and serve extra on the side.
Whisk all ingredients together. Depending on the consistency of the tahini (whether oily or solid) you may need to add a bit of extra water until you reach desired consistency. Season to taste