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Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing
AVERIE COOKS18Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 15 oz. low sodium chickpeas (garbanzo beans, drained, rinsed, and patted dry)
- 1 1/2 cups shredded carrots
- 1 cup sugar snap peas
- 3 green onions (sliced into thin rounds)
- 5 cups lacinato kale (trimmed into bite-sized pieces with coarse ribs removed, 4 to 5 huge handfuls)
- 2 cups cooked rice (I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain)
- 1 tsp. kosher salt (or to taste)
- 1/2 tsp. freshly ground black pepper (or to taste)
- 1 Hass avocado (ripe, sliced thin vertically or small cubes, divided)
- 1/4 cup Tahini
- 3 Tbsp. lemon juice
- 2 Tbsp. honey (use agave or maple syrup to keep vegan)
- 1 Tbsp. apple cider vinegar
- 1 tsp. kosher salt (or to taste)
- 1/2 tsp. freshly ground black pepper (or to taste)
- garlic (optional and to taste)
- 4 Tbsp. water (or as needed to thin to desired consistency)
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