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Baby Kale Salad with Tahini Dressing and Roasted BBQ Chickpeas

Ingredients:

For the Salad-
2 cups cooked chickpeas, drained and rinsed
2 tablespoons BBQ sauce
1 tablespoon avocado oil
½ pound Kalebration kale mix
1 apple, thinly sliced
4 scallions, thinly sliced

For the Dressing-
2 tablespoons tahini
Zest of ½ a lemon
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon nutritional yeast
Pinch of red pepper flakes
Salt and pepper to taste
¼ cup water

Directions:

1. Preheat the oven to 400°F. Pat chickpeas dry on a towel then place on a baking sheet. Roast for 10 minutes then remove from the oven, toss with avocado oil and BBQ sauce and return to the oven for 12-15 minutes. Toss/stir the chickpeas once or twice while roasting so they don’t stick to the baking sheet. Turn off heat, leave the chickpeas in the oven with the door slightly ajar for 10-15 minutes. They will crisp up as they cool in the oven.
2. Meanwhile, make the tahini dressing by combining all the dressing ingredients in a small bowl. Whisk until fully combined and smooth.
3. Place the baby kale greens in a large bowl. Pour the dressing over top and toss until all the greens are coated in the dressing.
4. Serve with the roasted chickpeas, apple slices, and scallions on top.