1/2 cup pickled red onion vegan ricotta or vegan feta
For the Dressing
1/4 cup tahini
1/4 cup coconut yogurt
1 tbsp dijon
1 squeezed lemon
1/4 tsp salt
1/4 tsp pepper
2 tbsp water
2 tbsp olive oil
For the chickpeas
2 Tbsp Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut Aminos
2 cans garbanzo beans, drained and rinse
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp garlic
1/2 tsp onion powder
1/2 tsp paprika
1 tsp maple syrup
INSTRUCTIONS
Preheat oven to 375F. In a large mixing bowl, add chickpeas, all the spices, maple syrup, Coconut Aminos, and toss until fully coated. Toss coated chickpeas onto a baking sheet pan, and bake for 20-25 minutes or until slightly crispy.
As the chickpeas bake, prep your veggies and massage your kale.
Then add all your dressing ingredients into a mason jar with a lid. Shake for 10-15 seconds, set aside.
Once the chickpeas are ready, grab your serving plates. Place a handful of kale in to each. Next add a few spoonfuls of cucumber, garbanzo beans, cherry tomatoes, pickles red onions, and a large dollop of vegan ricotta or vegan feta.
Garnish with a generous drizzle of dressing and few sprigs of dill. Enjoy!
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