Massaged kale salad with crispy chickpeas

Ingredients

• 10-12 ounces lacinato kale, stemmed and chopped (around 5-6 large stalks)
• 1 tablespoon oil (coconut, avocado or olive oil)

Chickpeas

• 2 cups sprouted chickpeas, cooked or one 15-ounce can chickpeas, rinsed, drained and dried
• 1 tablespoon oil (avocado, coconut or olive oil)
• 1/2 teaspoon himalayan pink salt
• 1-2 teaspoons of desired seasonings (1-2 tablespoons ground cumin, 1 tablespoon smoked paprika, 1 tablespoon coriander)

Dressing

• 1/4 cup tahini
• 2-3 cloves garlic
• 2 tablespoons olive or avocado oil
• 2 organic lemons, juiced
• 1-2 tablespoons maple syrup (optional)
• Himalayan pink salt and black pepper, to taste
• Filtered water to thin

Instructions

1. Preheat oven to 350 degrees F.
2. Remove the skins off rinsed and drain chickpeas by using your hands.
3. Add to a bowl and toss with oil and salt. Spread onto a baking sheet
4. Roast for 40+ minutes (shake pan every 15 min or so) until crispy and golden brown.
5. Remove from oven and immediately toss chickpeas with desired spices to coat evenly. Set aside.
6. Add all dressing ingredients to food processor and pulse/blend until smooth and creamy. Or whisk to combine.
7. Taste and adjust seasonings as desired. Set aside.
8. Add chopped kale with 1 tablespoon oil to a large mixing bowl then massage with hands until soft and bright in color.
9. Pour in as much dressing as desired and toss with spoon.
10. Top with crispy roasted chickpeas and serve. Best when fresh.
11. Leftovers can be lightly covered in a container for a few days or stored in an airtight container in the freezer for up to one month.