Tahini Crunch Salad
 
 
Author:
Ingredients
  • Salad:
  • 1 large package mixed greens (spinach, arugula, kale, etc)
  • 1/3 small package sliced carrots
  • 3-4 celery stalks, sliced
  • 2 avocados, sliced
  • 1/8 purple cabbage, sliced
  • 1/2 cup pecans
  • 1/2 cup cilantro, chopped
  • handful Hemp Seeds
  • handful Chia Seeds
  • Chickpeas:
  • 1 large can chickpeas, rinsed and drained
  • 1 cup unsweetened flaked coconut
  • 2 tbsp sesame oil
  • 1 tbsp soy or tamari sauce
  • 4-5 dashes tabasco sauce
  • Tahini Dressing:
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 tsp soy or tamari sauce
  • 1 lemon juiced
  • 1/2 lemon zest
  • 2 cloves garlic
  • 2 tsp fresh ginger, minced
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Spread the chickpeas on the prepared pan. Sprinkle coconut over. Sprinkle over with sesame oil, soy sauce and dashes of tabasco. Use your hands to mix thoroughly and spread over the baking sheet evenly. Bake until the coconut is toasted brown. Set aside to cool slightly.
  2. Assemble the salad ingredients in a large salad bowl or plate. Sprinkle over with the cooled chickpeas and coconut.
  3. In a small bowl, whisk together all of the Tahini Dressing ingredients.
  4. Spoon over your salad and serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2016/01/11/tahini-crunch-salad/