Kale Chickpea Salad with Lemon Tahini Dressing

Ingredients

• 2 cups kale

• ½ cup chickpeas, drained and rinsed

• ¼ - ½ avocado

• ¼ cup honeycrisp apple, chopped into cubes or slices

• ½ cup butternut squash, chopped into cubes

• ½ cup brussels sprouts, cut in half

• Spices to taste: sea salt, pepper, dried oregano, dried basil

• 2 tablespoons Lemon Tahini Dressing

instructions

1. Preheat oven to 425 degrees and spray a baking sheet with cooking spray then place the chickpeas, squash, and brussels sprouts on the tray.

2. Spray the chickpeas, squash, and brussels with cooking spray (or drizzle extra virgin olive oil) and season with spices then bake in oven for 30 minutes (after 20 minutes toss the veggies/chickpeas around to make sure they’re getting roasted all over).

3. In a large bowl (or plate), add the kale then top with apple, avocado, the roasted brussels, squash, and chickpeas.

4. Drizzle the lemon tahini dressing on top and enjoy!

Serving: 1