Ingredients
The Goods
1 bunch bunch kale, destemmed and massaged
1/4 bunch bunch of dill, rough chopped slightly
1 pkg package cherry tomatoes, sliced in half
1 cucumber, sliced in quarter moons
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
1/4 tsp salt
1/4 tsp pepper
2 tbsp water
2 tbsp olive oil
For the chickpeas
2 Tree Farms Original 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
Directions
Preheat oven to 375. 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!
