Rosemary Roasted Root Vegetable Panzanella

VEGGIES

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

CHICKPEAS

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

CROUTONS

• 2 cups bread such as sourdough // if gluten-free, use gluten-free bread or omit, day old, sturdy, cubed
• 1 tsp avocado oil
• 1 healthy pinch salt
• 1 healthy pinch black 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 salt
• 1 healthy pinch black pepper
• 2-4 Tbsp water to thin

GREENS

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