Tahini Chicken & Kale Salad

My favorite kale salad ever!! Loaded with protein from the chicken and crsipy chickpeas and topped with the most delicious creamy tahini dressing and parmesan!

This salad is:

• Gluten free

• Grain free

• Nut free

• Refined sugar free

You can add parmesan and dressing to your liking- it’s more of a no measure salad, besides the dressing ingredients! It pairs so well with basically any protein you have, In typically do chicken but salmon, shrimp or chicken sausage would be amazing as well! Such a delicious, easy, and nourishing weekday lunch or weeknight dinner!

Ingredients

• 2 bunches of kale

• 1/3 cup-1/2 cup shredded parmesan

For the chickpeas

• 1 can of chickpeas, drained and rinsed

• Olive oil

• Seasoning of choice

For the Tahini Dressing:

• 1/3 cup tahini

• 1/3 cup water

• 2 tbsp olive oil

• 2 tbsp apple cider vinegar

• 4 tsp of maple syrup

• 2 cloves of garlic

• Red pepper flakes, to taste

• Salt and pepper, to taste

Directions

1. Preheat oven to 425 and line a baking sheet with parchment paper.

2. Drain, rinse and dry chickpeas

3. Toss chickpeas in olive oil and season. Spread out in one layer on baking sheet and bake for 25-35 minutes. Allow to cool for 10 minutes before adding to salad.

4. Cook up chicken breast on the stove or in the oven

5. Meanwhile, make the dressing. Taste and add more salt, pepper, or red pepper flakes if needed.

6. Toss the kale, parmesan, and dressing together

7. Top with chicken and crispy chickpeas and serve.