Chickpea Kale Salad with Tahini Dressing

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Drain and rinse the canned chickpeas, then pat dry.

Place the chickpeas on the parchment-lined baking sheet, then add the olive oil and salt. Toss to combine and spread in a single layer.

Roast the chickpeas for 20 minutes, or until crispy and golden.

Meanwhile, place the chopped kale, and salt in a large bowl.

Massage the salt into the kale, using your hands, until the kale softens, about 2-3 minutes.

Add the bell pepper, onion and carrot to the kale. Set aside.

In a small bowl, add the tahini, lemon juice, garlic, maple syrup, mustard, salt and red chili flakes. Whisk until smooth.

Slowly add the water to the dressing ingredients, whisking as you go, until a smooth dressing forms.

Add the roasted chickpeas to the kale salad, then top with the dressing.