Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing

Name: Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 2 tablespoons olive oil; one 15-ounce can low-sodium chickpeas; 1 ½ cups shredded carrots; 1 cup sugar snap peas; 2 to 3 green onions; 5 cups Lacinato kale; 2 cups cooked rice; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 ripe Hass avocado; ¼ cup Tahini; 3 tablespoons lemon juice; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; garlic; 2 tablespoons water

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
529 kcal
Course
Salad
Cuisine
American

Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing

Jade Rice

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FAST, EASY, accidentally vegan and gluten-free!! Keeps you satisfied and GLOWING from the inside out! The zippy dressing lives up to its DREAMY name!!

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Ingredients

Servings

Glow Bowl (Salad)

2 tablespoons olive oil
one 15-ounce can low-sodium chickpeas garbanzo beans, drained, rinsed, and patted dry
1 ½ cups shredded carrots
1 cup sugar snap peas
2 to 3 green onions sliced into thin rounds
5 cups Lacinato kale trimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
2 cups cooked rice I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
1 ripe Hass avocado sliced thin vertically or small cubes, divided

Lemon Tahini Dressing

¼ cup Tahini heaping
3 tablespoons lemon juice
2 tablespoons honey use agave or maple syrup to keep vegan
1 tablespoon apple cider vinegar
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
garlic optional and to taste
2 tablespoons water or as needed to thin to desired consistency

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Instructions

Make the Glow Bowl (Salad):

To a large skillet, add the oil, chickpeas, carrots, snap peas, green onions, and cook over medium-high heat until vegetables soften but are still crisp-tender, about 4 to 5 minutes; stir intermittently to ensure even cooking.
Add the kale (looks like a lot but it wilts considerably), cover for 2 to 3 minutes, or until kale is wilted, tender, and can be stirred easily into the vegetables.
Add the rice, evenly season with salt and pepper, and stir to combine; set aside.

Make the Lemon Tahini Dressing:

To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
Divide salad and avocado among the serving bowls and drizzle with dressing, to taste.

Notes

Salad is best fresh but will keep airtight in the fridge (undressed) for up to 2 days.
Extra dressing will keep airtight for up to 1 week in the fridge.

Nutrition Information

Show Details

Serving 1 Calories 529kcal (26%) Carbohydrates 69g (23%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 18g Cholesterol 2mg (1%) Sodium 1282mg (53%) Fiber 14g (56%) Sugar 18g (36%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 529 kcal

% Daily Value*

Serving	1
Calories	529kcal	26%
Carbohydrates	69g	23%
Protein	16g	32%
Fat	24g	37%
Saturated Fat	3g	15%
Polyunsaturated Fat	18g	106%
Cholesterol	2mg	1%
Sodium	1282mg	53%
Fiber	14g	56%
Sugar	18g	36%