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Dinosaur Dill Crunch Salad

Angela Liddon
  • 70 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Chickpeas

1 1/2 cups

Dill, packed fresh

1

small bunches Dinosaur kale

1

English cucumber, small

2

Garlic cloves

1

Greens if desired

1/2

Red onion

1/2

batch Salt & vinegar chickpeas

1

batch Lemon dill tahini dressing

3/8 cup

Lemon juice, fresh

1/4 cup

Tahini

3 pinches

Kosher salt

1/2 tsp

Kosher salt

1 1/2 tbsp

Nutritional yeast

3 tbsp

Sesame seeds

1

Olive oil, extra virgin

1 tbsp

Olive oil, extra virgin

2 cups

White vinegar

2 tbsp

Water