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Crispy Chickpea & Lemony Tahini Kale Salad
Ingredients
  • 1 cup dry quinoa
  • 2 cans chickpeas, drained & rinsed + oil, salt, garlic powder, & nutritional yeast for baking
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp coconut aminos, tamari, or soy sauce
  • ¼ cup tahini
  • juice of 1 lemon
  • 2 to 3 tbsp warm water, for thinning if needed
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 12 oz bag shredded kale
Steps
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