Lemon Tahini dressing
1 lemon, juiced
2 tbs tahini
1 tbs warm water
1/2 tbs cider vinegar
1/4 tbs honey
1 clove garlic minced
salt and pepper
In a small nonreactive bowl, combine tahini, lemon juice, honey, cider vinegar, garlic, salt and pepper. Whisk together until a thick mixture is formed. Slowly whisk in warm water (approximately 1 tbs) until the mixture thins to desired consistency.
Garbanzo Kale Salad with Lemon Tahini Dressing
1 large head Lacinato or Tuscan kale
1 can (15 oz) garbanzo beans, drained and rinsed
2 tbs olive oil, divided
1 tbs harissa spice powder
salt and pepper to taste
2 tbs tahini dressing
In a medium skillet over high heat, warm 1tbs olive oil. When shimmering, add garbanzo beans, salt and pepper and harissa spice powder. Toss to coat and let cook, undisturbed for 2 minutes (garbanzo beans may pop, this is normal). Stir thoroughly and cook another 2 minutes, until garbanzo beans are crispy and some may be slightly charred. Remove from heat and set aside.
In a large skillet over medium high heat, warm remaining 1 tbs olive oil. When heated, add kale tossing to coat. Season with salt and pepper and cook until kale beings to wilt, about 3 minutes. Reduce heat to low, add in garbanzo beans, toss to combine and cook covered for 3 minutes. Remove from heat and let cool. Refrigerate at least 1 hour, up to 24 hours.
To serve, top or toss kale and garbanzo salad with tahini dressing.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.