Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing

Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing – FAST, EASY, accidentally vegan and gluten-free!! Keeps you satisfied and GLOWING from the inside out! The zippy dressing lives up to its DREAMY name!!

Let’s channel our inner hippy and get down with a salad bowl. I can almost smell the patchouli oil now.

All kidding aside, this easy, vegan, gluten-free recipe that’s ready in 15 minutes will keep you full, satisfied, and glowing from the inside out.

Because I know it’s cold in most parts of the country and cold salads are not as appetizing this time of year, this is a cooked salad. Or a cooked glow bowl. It’s one of my new favorite salads because there are so many layers of textures and flavors and I love that it’s warm this time of year.

The recipe starts by sautéing chickpeas, carrots, snap peas, and green onions before adding kale and wilting it down.

Add your favorite cooked grain to that mixture and you’ve got yourself a hearty plant-based meal that’s still cozy and satisfying. I used one 8.5-ounce packet of precooked brown basmati rice to save time. Substitute with quinoa, couscous, bulgur, or your favorite grain.

The dressing is made with tahini (sesame seed paste). If you like hummus, you probably already like tahini because most hummus recipes have a bit of tahini in them. I get mine tahini Trader Joe’s because it’s cost-effective.

Whisk the tahini with lemon juice, honey (use agave or maple syrup to keep vegan), vinegar, and optional garlic. So easy. It’s definitely dreamy over the creamy fresh avocado and warm bowl of veggies and grains.

It’s creamy without being heavy, compliments the earthy quality of the glow bowls, and lends major pizazz. It really makes the salad and I could eat it with a spoon.

Here’s a video showing you exactly how I make the Glow Bowls.

Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing

Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing – FAST, EASY, accidentally vegan and gluten-free!! Keeps you satisfied and GLOWING from the inside out! The zippy dressing lives up to its DREAMY name!!

Did you make this recipe?

Ingredients:

Glow Bowl (Salad)

  • 2 tablespoons olive oil
  • one 15-ounce can low-sodium chickpeas (garbanzo beans), drained, rinsed, and patted dry
  • 1 1/2 cups shredded carrots
  • 1 cup sugar snap peas
  • 2 to 3 green onions, sliced into thin rounds
  • about 4 to 5 cups lacinato kale, trimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
  • about 2 cups cooked rice (I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 ripe Hass avocado, sliced thin vertically or small cubes, divided

Dreamy Tahini Dressing

  • heaping 1/4 cup tahini
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons honey (use agave or maple syrup to keep vegan)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • garlic, optional and to taste
  • about 2 to 4 tablespoons water, or as needed to thin to desired consistency

Directions:

  1. Glow Bowl (Salad) – To a large skillet, add the oil, chickpeas, carrots, snap peas, green onions, and cook over medium-high heat until vegetables soften but are still crisp-tender, about 4 to 5 minutes; stir intermittently to ensure even cooking.
  2. Add the kale (looks like a lot but it wilts considerably), cover for 2 to 3 minutes, or until kale is wilted, tender, and can be stirred easily into the vegetables.
  3. Add the rice, evenly season with salt and pepper, and stir to combine; set aside.
  4. Dreamy Tahini Dressing  – To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
  5. Divide salad and avocado among the serving bowls and drizzle with dressing, to taste. Salad is best fresh but will keep airtight in the fridge (undressed) for up to 2 days. Extra dressing will keep airtight for up to 1 week in the fridge.
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