Kale Salad with Roasted Vegetables and Tahini Dressing

Step 1

Preheat oven to 425°F. Peel and slice 3 carrots into thin rounds. Drain and rinse 1 can chickpeas. Toss both with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet.

Step 2

Roast carrots and chickpeas for 20-25 minutes, until carrots are tender and chickpeas are crispy, shaking the pan halfway.

Step 3

While roasting, strip leaves from 1 bunch kale and chop finely. Place in a large bowl with 2 cups shredded purple cabbage.

Step 4

In a small bowl, whisk 3 tbsp tahini, juice of 1 lemon, 1 tbsp olive oil, and 1/4 tsp salt. Add 2-3 tbsp water, whisking until smooth and pourable.

Step 5

Pour dressing over kale and cabbage. Massage with your hands for 2 minutes, until kale is softened and shiny.

Step 6

Add roasted carrots and chickpeas to the bowl. Toss everything together and serve warm or at room temperature.

Step 7

Taste and add more salt or lemon if needed. Enjoy!