Salads Are Not Boring: Bruschetta Kale Bowl with Lemon Tahini Dressing

Confession time: Probably 70% of the things I make come from staring blankly in to my fridge at a singular ingredient that I want to use up in some kind of way. The rest falls nicely in to place (with only minimal tears/burning zucchini) based on staples that I always keep on hand and whatever I happen to be craving at that moment. Sometimes those cravings are all tequila or rosé; y’all know I’m not about self-denial.

 

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My fridge held a handful of ripe, red tomatoes begging to be eaten, and man, I was hungry for some crunchy garlicky chickpeas. An impulsive decision to whip up this salad in between grocery shopping and hot yoga for a speedy lunch was probably one of the better ideas of my week. Don’t ask about how much food I ate at my new favorite vegan restaurant (loaded nacho potatoes, whatttt) and then I still thought maple doughnuts were a good idea. Biggest food baby of my life, but whoa it was tasty.

 

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So, yes, a clean salad before a good sweat was NE-CE-SSARY. You really can’t ever go wrong with some perfectly massaged kale, crispy roasted chickpeas, and classic bruschetta topping all tossed together.

 

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Those basil ribbons, the balsamic vinegar soaked tomatoes. So many heart eyes.

Bruschetta Kale Bowl

Gather

  • 3-4 large handfuls of kale, de-ribbed and massaged
  • 1 large, ripe tomato
  • 1 can of chickpeas, drained and rinsed
  • 1 1/2 tbsp EVOO, divided
  • 1/2 tbsp balsamic vinegar
  • 1 tsp tahini
  • 1/2 a lemon
  • 1 tsp almond milk, unsweetened
  • garlic powder
  • fresh basil
  • pink salt and black pepper

 

Steps

  1. Pre-heat your oven to 425ºF and dress your chickpeas in avocado oil, plenty of garlic powder, and black pepper.
  2. Spread your prepared chickpeas on to a cookie sheet, and bake for about 20-25 minutes until they’re nice and crispy.
  3. While your chickpeas are cooking, finely dice your tomato and add 1/2 tsp garlic powder, 1 tbsp of EVOO, 1/2 tbsp balsamic vinegar, salt and pepper, and a some fresh basil ribbons (I used about 3 small leaves). Set this aside to marinate.
  4. Prepare your lemon tahini dressing by combining 1 tsp tahini, the juice of 1/2 a lemon, 1/2 tbsp EVOO, 1 tsp almond milk, and salt and pepper to taste.
  5. Toss your prepped kale in the lemon tahini dressing, then layer as you please with the roasted chickpeas and bruschetta.
  6. Serve and enjoy!

Serves 3-4

 

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Bear with the cliché adjectives for a moment: it is so fresh, so flavorful, such a perfect medley of textures and flavors, We definitely all devoured this, even those who didn’t have to jet off to some 96° warrior 3 poses.


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