Delight Your Taste Buds with This Vegan Diet Recipe: Kale Salad with Lemon Tahini Dressing

Kale Salad with Lemon Tahini Dressing 🥗🍋

The best part? Prepare it ahead, toss with the dressing, and it stays fresh in the fridge for at least 2 days.

Kale, chopped into small pieces, with lemon juice drizzled over it
Seasoned chickpeas, drizzled with avocado oil, and sprinkled with 1 tsp chili powder and 1/2 tsp garlic powder and 1/4 tsp cayenne pepper if you like it spicy. Toss and bake for 20 minutes at 400 F.
Green onions
Hemp seeds
Avocado (if you’re keeping it in the fridge for a couple of days I recommend adding this before you eat it to prevent browning).

1/4 cup tahini dressing
1 Tbsp capers, chopped
1 tsp Dijon mustard
1/4 tsp garlic powder
2 Tbsp lemon juice
Salt and pepper to taste
Water to thin
If you like a lot of dressing double the recipe!

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