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Greek Kale Salad with Creamy Tahini Dressing

Cookie and Kate
  • 25 minutes
  • Serves 4

INGREDIENTS

1 can

Chickpeas

1

medium bunch Curly green kale

1

medium clove Garlic

1/3 cup

Sun-dried tomatoes, oil-packed

1/2 tsp

Dijon mustard

3 tbsp

Lemon juice

1/4 cup

Tahini

1

Black pepper, Freshly ground

1/2 cup

Kalamata olives and/or roughly chopped pepper rings

1

Sea salt, Fine

1/4 tsp

Sea salt, fine

3 1/4 tsp

Olive oil, extra-virgin

1/3 cup

Sunflower seeds

1/3 cup

Parmesan

2 tbsp

Water