Spiced Chickpea and Zucchini Salad with Baby Kale

Hello my loves!

I hope all of you are enjoying the beauty of spring.

I come alive again at this time of year.

I love all how green it gets, and how all the flowers make the air smell sweet.

For this post, I want to share with you a beautiful salad recipe, perfectly curated for this wonderful time of year.

I made it the for the first time a couple days ago, and I was very happy with how it came out.

We will be making the dressing and the salad separately, but I’m going to list all of the ingredients you will need to serve 4-6 people below.

You will need: 2 teaspoons of cumin, 1 teaspoon of paprika, 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1 tablespoon of extra virgin olive oil, 1 can of chickpeas (drained, rinsed, and dried with a paper towel), 1 red onion (thinly sliced), 1 cup of apple cider vinegar, 2 zucchinis, 2 cups of baby kale, 2/3 of a cup of tahini, 3 garlic cloves (finely chopped), 7 tablespoons of fresh lemon juice, and 1/2 cup of water along with some sesame seeds for serving.

Heat your oven to 425 degrees.

Drain, rinse, then dry your chickpeas. Grab a bowl and add the olive oil, cumin, paprika, salt, and pepper and toss them together. Spread them out on a non stick baking sheet and roast for 15 minutes. Shake them halfway through to avoid burning.

Finely chop the red onion and begin letting it soak in the vinegar to soften it up.

Next, we will make our dressing. Combine the tahini, lemon juice, garlic cloves, and water in a bowl and stir it up.

You can either partially peel and finely chop your zucchini, or, as i prefer to personally, spiralize them into noodles.

When your chickpeas are ready, your onions are drained and your dressing is made you can assemble your salad however you like!

Thanks for reading babes.