Rosemary Roasted Root Vegetable Panzanella

VEGGIES

• 3 cups peeled, chopped root vegetables (such as beets, carrots, or sweet potato)
• 1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices
• 1 Tbsp avocado or olive oil
• 1 healthy pinch each salt and black pepper
• 2 sprigs fresh rosemary, chopped (or sub dried)

CHICKPEAS

• 1 (15-ounce) can chickpeas, rinsed and drained and patted dry with a towel (or sub ~1 ½ cups homemade)
• 1 Tbsp avocado or olive oil
• 1 healthy pinch each salt and black pepper
• 1 sprig fresh rosemary, chopped (or sub dried)
• 5 cloves garlic, crushed or roughly chopped (optional)

CROUTONS

• 2 cups day old sturdy bread, cubed (such as sourdough // if gluten-free, use gluten-free bread or omit)
• 1 tsp avocado oil
• 1 healthy pinch each salt and pepper

DRESSING

• 1/4 cup Tahini (cashew butter could also work here, or sub olive oil to make it more of a vinaigrette)
• 1 ½ tsp whole grain mustard
• 2-3 Tbsp lemon juice (~1 large lemon)
• 1 tsp apple cider vinegar
• 2-3 tsp maple syrup
• 1 healthy pinch each salt and pepper
• 2-4 Tbsp water to thin

GREENS

• 1 large bundle kale, torn into bite-size pieces, large stems removed (1 large bundle is ~8 cups or 200 g)
• 2 Tbsp lemon juice (optional)
• 1 pinch each salt and pepper (optional)