Roasted Chickpea And Kale Salad With A Tahini Honey Dressing

Ingredients:

For the dressing:

• 60 ml Extra Virgin Olive Oil
• 60 ml Tahini
• 2 Tablespoons Lemon Juice
• 2 Teaspoons Dijon Mustard
• 3 Teaspoons Honey

For the Salad:

• 1 Cup Canned or Raw (soaked overnight) Chickpeas
• Pinch of Salt
• Half a teaspoon Cumin
• 3 Tablespoons Extra Virgin Olive Oil (plus extra 2 for massaging)
• 4 Cups Kale
• 2 Medium Sized Carrots
• Half a Medium Red Onion
• 1 Red Apple
• 1 Avocado
• 2 Ounces Walnuts

Directions:

• Add all the ingredients for the sauce and whisk well. If you prefer a more runny consistency, add about 30 ml of ice-cold water and whisk into the sauce.
• Set the oven to 200´F.
• Add chickpeas to a roasting pan and sprinkle over a pinch of salt, half a teaspoon of cumin, and 3 tablespoons of extra virgin olive oil.
• Roast chickpeas for about 10 minutes, or until lightly browned.
• Remove the kale from the stems and finely chop.
• Peel and grate the carrots. 
• Cube the onion, apple, and avocado.
• Chop up the walnuts.
• Add the chopped kale to your salad bowl and squeeze about half a lemon juice over it, along with 2 tablespoons (30 ml) of extra virgin olive oil.
• Massage the kale leaves for about 2 minutes
• Add the remaining ingredients, and finally pour over the tahini and honey dressing.