Recipe: Dinosaur Dill Crunch Salad with Lemon Tahini Dressing and Salt and Vinegar Chickpeas
Post by Olivia Martino, Registered Dietitian and Co-Owner of Nourish Northwest
Today is day one for our group of Spring Cleansers at Nourish Northwest. In an attempt to make it slightly easier for them, I am providing them with several recipes, so they don’t run out of options and their cleanse is as tasty as possible! Expect more blog posts than usual, as I will be sharing these recipes with everyone. The good thing about “cleanse recipes” is that they tend to fit every dietary need/restriction. Enjoy and good luck to the Cleansers!!!!!
Dinosaur Dill Crunch Salad
From Ohsheglows.com
This salad is delicious as is or you can dissect it into parts. Just make the chickpeas for a crunchy snack, or make a big bunch of the dressing to top any salad with!
Makes: 4 servings
Ingredients
For the salt and vinegar chickpeas
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 cups white vinegar
- few pinches of kosher salt
- extra virgin olive oil, to lightly coat
- 2 garlic cloves
- 1/4 cup + 2 tbsp fresh lemon juice
- 1/4 cup tahini
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1.5 tbsp nutritional yeast
- 1.5 cups packed dill, stems removed and roughly chopped
- 1/2-3/4 tsp kosher salt, or to taste
For the salad
- 2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
- other greens if desired
- 1 English cucumber, chopped small
- 1/2 red onion, chopped
- 1 batch of Lemon Dill Tahini dressing
- few tablespoons of sesame seeds, toasted if preferred
- 1/2 batch of Salt & Vinegar chickpeas
Instructions
1. Salt and vinegar chickpeas: Preheat oven to 425F and line baking sheet. In a pot, bring 2 cups white vinegar to a boil and add pinch of salt. Add in drained and rinsed chickpeas and bring to a boil for 1 minute (no longer). Turn off heat and let the chickpeas sit in the vinegar for 30 minutes. Drain the chickpeas, place into pot, and light coat with a tiny bit of oil (optional) and a few sprinkles of kosher salt. Place on pan and roast for 35-40 minutes at 425F, until golden and crispy. Halfway through baking, give the pan a shake to rotate the peas. Keep an eye on them to avoid burning. Leave on pan until ready to eat. They are best served fresh as they get soft when stored.
2. Lemon Tahini Dressing: In a mini chopper or food processor, mince the garlic. Now add in the rest of the ingredients, except for the dill, and process until smooth. Give the dill a rough chop and add into processor and process until smooth. Should keep in an air-tight container for 5-8 days in the fridge.
3. Salad: Prep all salad ingredients and add into a large bowl. Massage your desired amount of the dressing into the leaves and let it “marinate” until ready to serve. Add roasted chickpeas on top along with a drizzle of more dressing and sesame seeds.
