Kale Chickpea Salad with Tahini Dressing

Learn how to make this 10 minute salad using tons of Mediterranean flavors. This salad uses kale, which is a super food that’s packed full of vitamins and nutrients!

1 medium bunch of curly green kale (about 8 ounces)
¼ teaspoon extra-virgin olive oil
½ Tsp salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 cup chopped cucumbers
½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
⅓ cup oil-packed sun-dried tomatoes, rinsed and drained and sliced if needed
⅓ cup finely grated Parmesan or feta (optional)
⅓ cup sunflower seed

Creamy tahini dressing
1⁄4 cup tahini
1 tbsp maple syrup
3 tablespoons lemon juice
1 medium clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon salt and black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons water

Cut the kale by holding the stem of each leaf in one hand at the bottom. With your other hand from the bottom by the stem, wrap your hand around the leaves and pull up. This will remove the greens from the stem. Do this to you whole bunch.
Next, rough chop kale leaves or break them up with your hands.
Massage olive oil and salt into the kale leaves.
Add in remaining ingredients.
In a small bowl or mason jar add in all dressing ingredients except oil and water.
Whisk together. Incorporate the oil and water slowly, whisking while you pour them in. This will emulsify the dressing.
Pour over salad and enjoy!