Fresh and Tangy Chickpea Tahini Salad

This tangy, fresh chickpea tahini salad is delicious on its own or in a sandwich or wrap. A budget-friendly staple in your lunch rotations and an ideal picnic or camping food.

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Equipment

1 Food processor

Ingredients

4 14-oz cans chickpeas
2 red onions finely chopped (toss roughly cut quarters in the food processor with an s-blade for quick dicing)
3 c kale finely chopped
8 cloves garlic (squeeze garlic or pre-minced garlic is nice for a more mellow flavor, as fresh can cause it to have a bite); or 2 tsp garlic powder, or 4 tsp pre-minced garlic
3 lemons juiced
3 Tbsp tahini (sesame seed paste)
3 Tbsp dijon mustard
2 Tbsp red wine vinegar
3 Tbsp maple syrup
Salt and pepper to taste

Instructions

Pour half the chickpeas into a food processor and blender until the mixture sticks together. Pour into a large mixing bowl.
Pour the other half of chickpeas into the food processor and blend until roughly chopped. Add to the bowl.
Add remaining ingredients to the large bowl: finely diced onion, garlic, lemon juice, tahini, dijon mustard, red wine vinegar, maple syrup and salt and pepper. Mix together. Finally, incorporate kale leaves.
Serve on its own or in a sandwich or wrap. If making as a sandwich to eat later, toast the bread before making to help prevent the bread from getting soggy and layer kale leaves between the bread and chickpea salad. Enjoy!