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20Ingredients
70Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. chickpeas (drained and rinsed)
- 2 cups white vinegar
- 3 pinches kosher salt
- extra virgin olive oil (to lightly coat)
- 2 garlic cloves
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 2 Tbsp. water
- 1 Tbsp. extra-virgin olive oil
- 1 1/2 Tbsp. nutritional yeast
- 1 1/2 cups fresh dill (packed, stems removed and roughly chopped)
- 3/4 tsp. kosher salt
- 2 bunches Dinosaur kale
- 1 bunch curly kale
- greens (other, if desired, I used a couple large, de-stemmed collard leaves)
- 1 English cucumber (chopped small)
- 1/2 red onion (chopped)
- 1 batch dressing (Lemon Dill Tahini, below)
- 3 Tbsp. sesame seeds (toasted if preferred)
- 1/2 batch salt (& Vinegar chickpeas)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium1070mg45% |
| Potassium1020mg29% |
| Protein16g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber11g44% |
| Sugars2g |
| Vitamin A350% |
| Vitamin C260% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Betz 4 years ago
This was good- easy to make, filling. I think I ate too much of it. Kale can be a lot! It softened up nicely with the dressing.