Kale Salad with Tangy Tahini Dressing | Healthy Eating | ASMR Cooking | In Carina's Kitchen

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and similar in texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Honey is often less expensive and adds sweetness.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: sesame seeds

Sesame seeds are a budget-friendly alternative.

Open a can of chickpeas and drain them.

Rinse the chickpeas under water and leave them aside to drain.

Scrub a sweet potato clean and chop it into bite-sized chunks.

On a baking tray lined with baking paper, add the drained chickpeas and chopped sweet potato.

Drizzle both with 2 tbsp extra virgin olive oil each and season with 2 pinches of salt.

Mix the chickpeas and sweet potato well.

Bake in a preheated oven at 190C for about 30 minutes until golden brown and crunchy.

While the chickpeas and sweet potato are baking, crush 1 clove of garlic.

Add the juice of a small lemon, 1/2 tsp dijon mustard, 2 tbsp tahini, and a pinch of salt to a bowl and mix well.

Add 1-2 tbsp of water to thin the dressing to your preferred consistency.

Plate up 250g of washed and chopped kale in a salad bowl.

Add the tahini dressing to the kale and mix well.

Top with the roasted chickpeas and sweet potato.

Add either crumbled feta or sliced halloumi on top.

Equipment Needed

Spice Level:

Dietary

Allergens