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Kale, Barley and Chickpea Salad with Tahini-Dijon Dressing
Ingredients
  • 1 cup uncooked pearl barley
  • 8 cups kale, large stems removed
  • ½ t salt
  • 1 (14.5 oz) can chickpeas, drained
  • ¼ c. diced red onion
  • ¼ c almonds, chopped (optional)
  • subheading: For the dressing-:
  • 2 T extra virgin olive oil
  • 2 T tahini
  • 1 T lemon juice
  • 1 T dijon
  • 3 T water
  • ½ t salt
  • ⅛ t black pepper
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