NOT a Sad Salad: Kale Caesar Salad with Crunchy Chickpeas

NOT a Sad Salad ep. 17: Kale Tahini Caesar Salad with Chickpeas (Vegan | GF)

Welcome back to NOT a Sad Salad Episode 17. Today we're making an oldie but a goodie: a Kale Caesar Salad with Crispy chickpeas and a tahini based homemade dressing. As always, kale provides one of the best bases for a meal prepped salad because it holds throughout the week even with dressing. I've added my own twist of sweet potatoes to this to up those nutrients and add a burst of color. Enjoy!

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Ingredients:
-1 bunch of kale
-1 sweet potato
-1 15 oz can of chickpeas
-2 tsp garlic powder
-1 tbsp avocado oil
-1 avocado
-1/3 cup hemp seeds

Dressing:
-1/4 cup tahini
-1 garlic clove, minced
-1/2 lemon, juiced
-2 tsp mustard
-2 tsp capers, drained
-1/2 cup water
-salt and pepper to taste

Instructions:
-Cut your sweet potato into small chunks and open your can of chickpeas. Toss in avocado oil and garlic powder then put in the air fryer for 16 minutes shaking 1/2 way through (you may need to do 2 batches. If you don't have an air fryer, you can use your oven 400F ~30-40 minutes tossing 1/2 way through.)
-Combine all of your dressing ingredients, dicing your capers, then set aside
-Pinch a little salt on your shredded kale then mix with other ingredients and dress with your dressing. Enjoy!

[yugen]

This is the first time in a while I have been excited for a salad. I think I will substitute the Kale and Hemp seeds just for my tastes. I like how you said why you are adding each ingredient.