Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
5 cup, chopped Kale 1 can Beans, black 1 can Chickpeas (garbanzo beans) 1 cup pieces Mushrooms, cooked 1 cup, sliced Zucchini For Dressing:1/4 cup Tahini 3 tbsp Olive Oil 1 lemon (squeezed)1 tsp cayenne1tsp tumeric4 tbsp waterSalt & pepper to taste
Peel stems off kale. Gently massage with 1 tbsp olive oil until slightly wilted.
Mix chickpeas with 1 tbsp olive oil and salt and pepper to taste. Roast in oven at 400 degrees for 20 - 30 minutes or until they crip up.
Mix zucchini and mushrooms with 1 tbsp olive oil. Roast at 400 degrees in oven for 20 minutes, or until they are lightly browned.
Make the tumeric tahini dressing. Mix 1/4 cup tahini, 1 tsp tumeric, 1 tbsp olive oil, the juice of 1 lemon, 1 tsp cayenne, and 4 tbsp water. Add water as needed if dressing is too thick. Salt and pepper to taste.
Finally, assemble the salad and enjoy!
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAIT5878.
Mix chickpeas with 1 tbsp olive oil and salt and pepper to taste. Roast in oven at 400 degrees for 20 - 30 minutes or until they crip up.
Mix zucchini and mushrooms with 1 tbsp olive oil. Roast at 400 degrees in oven for 20 minutes, or until they are lightly browned.
Make the tumeric tahini dressing. Mix 1/4 cup tahini, 1 tsp tumeric, 1 tbsp olive oil, the juice of 1 lemon, 1 tsp cayenne, and 4 tbsp water. Add water as needed if dressing is too thick. Salt and pepper to taste.
Finally, assemble the salad and enjoy!
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAIT5878.
Nutritional Info Amount Per Serving
- Calories: 261.9
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 160.6 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 8.6 g
- Protein: 9.5 g
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