Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing
User Reviews
5
Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing
Description
Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing features chickpeas sautéed in olive oil with shredded carrots, sugar snap peas, and green onions, lightly wilted kale, and cooked brown basmati rice. The veggies retain a slight crispness from quick cooking, balanced by the softness of the rice and kale. The lemon tahini dressing, made from tahini, lemon juice, honey, apple cider vinegar, and seasonings, lends a creamy and tangy element that ties the bowl together.
This recipe works well as a filling, plant-forward meal or light lunch. It balances legumes, fresh vegetables, and whole grains, with sliced avocado adding richness. The vibrant flavors and textures make it versatile for varied diets, and the tahini dressing can be adjusted to taste.
The dressing should be whisked well to a pourable consistency by adding water gradually. The salad is best served fresh but can be stored undressed in the fridge for up to two days. Leftover dressing keeps up to one week refrigerated. The kale wilts significantly during cooking, so use more than you think you need to ensure a bowl full of greens.
Ingredients
Glow Bowl (Salad)
- 2 tablespoons olive oil
- chickpeas garbanzo beans, drained, rinsed, and patted dry, one 15-ounce can, low-sodium
- 1 ½ cups carrot shredded
- 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 rice I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain, cooked
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 avocado sliced thin vertically or small cubes, divided, ripe, Hass variety
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 black pepper or to taste, freshly ground
- garlic optional and to taste
- 2 tablespoons water or as needed to thin to desired consistency
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
- To keep the salad fresh longer, store it without the dressing in an airtight container in the refrigerator for up to 2 days.
- Extra tahini dressing can be refrigerated in a sealed container for up to 1 week and stirred before use.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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