Chickpea salad bowl w/ crispy potatoes and tahini dressing

Ingredients

Serves 2

Bowl:

2 cups chickpeas cooked

1 tbsp cumin

1 tbsp chilli flakes

1 tbsp sweet paprika

4 tbsp olive oil

1 tin canned tomatoes or 2-3 chopped fresh tomatoes

1 bunch of kale, I like to use Tuscan kale

1 clove garlic crushed

2 lemons

4 cups mixed greens, spinach, lettuce, rocket

2 medium sized potatoes

1 avocado

Dill – optional for garnish

Salt

Pepper

Dressing:

½ cup tahini

2 tbsp greek yoghurt

¼ cup milk kefir (can use ½ the juice of a lemon if you don’t have milk kefir)

½ cup of water

1 tbsp Honey

Method

Bowl:

If using raw chickpeas (highly recommend), rinse chickpeas then cook in boiling water for 8-10 hours, adding more water every hour or so. If using canned, drain and rinse thoroughly.

Pre heat oven to 170 degrees fan forced and line a baking tray for the potatoes.

Wash potatoes, then slice into wedges and coat with olive oil, salt and pepper.

Once the oven is hot place the potatoes in to cook whilst preparing the rest (they will take about 20 minutes).

Slice up the greens (kale to cook) the rest to add in raw, set aside.

Heat a frypan over medium to high heat, add some olive oil, the chickpeas, spices and the tomatoes and cook for about 10 minutes, stirring often.

In another frypan heat a tbsp of olive oil over medium heat, add the crushed garlic and juice of half a lemon along with the chopped kale. Cook until the kale has wilted down then set aside.

Now that all your bowl ingredients are done you can assemble your bowl however you like, I like to lie the kale on the bottom, then the fresh greens, chickpeas, potatoes, avocado and dressing (see method below).

Dressing:

Add all the sauce ingredients to a blender and pulse until the sauce is creamy and well combined. If you like your sauce a bit thicker, gradually add the water as you go rather than all at once, until your desired consistency is achieved.