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!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: American
Keyword: best kale salad, glow bowl, kale salad ideas, lemon tahini dressing, tahini salad dressing
Servings: 4
Calories: 529kcal
Author: Averie Sunshine
Ingredients
Glow Bowl (Salad)
2tablespoonsolive oil
one 15-ounce can low-sodium chickpeasgarbanzo beans, drained, rinsed, and patted dry
1 ½cupsshredded carrots
1cupsugar snap peas
2 to 3green onionssliced into thin rounds
5cupslacinato kaletrimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
2cupscooked riceI use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
1ripe Hass avocadosliced thin vertically or small cubes, divided
Lemon Tahini Dressing
¼cuptahiniheaping
3tablespoonslemon juice
2tablespoonshoneyuse agave or maple syrup to keep vegan
1tablespoonapple cider vinegar
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
garlicoptional and to taste
2tablespoonswateror as needed to thin to desired consistency
Instructions
Make the 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.
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.
Add the rice, evenly season with salt and pepper, and stir to combine; set aside.
Make the Lemon 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.
Divide salad and avocado among the serving bowls and drizzle with dressing, to taste.
Notes
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.