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!!
Servings: 4
Calories: 529cal
Ingredients
Glow Bowl (Salad)
- 2 tablespoons olive oil
- one 15-ounce can low-sodium chickpeas garbanzo beans, drained, rinsed, and patted dry
- 1 ½ cups shredded carrots
- 1 cup sugar snap peas
- 2 to 3 green onions sliced into thin rounds
- 5 cups lacinato kale trimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
- 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
- ½ teaspoon freshly ground black pepper or to taste
- 1 ripe Hass avocado sliced thin vertically or small cubes, divided
Lemon Tahini Dressing
- ¼ cup tahini heaping
- 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
- ½ teaspoon freshly ground black pepper or to taste
- garlic optional and to taste
- 2 tablespoons water or 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.
Nutrition
Serving: 1 | Calories: 529cal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 2mg | Sodium: 1282mg | Fiber: 14g | Sugar: 18g
