Lemony Tahini Roasted Carrot Kale Salad

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THE RECIPE

Lemony Tahini Roasted Carrot Kale Salad

INGREDIENTS

• 1 bunch small carrots (about 1 pound) (if your carrots are wider than 1/4-inch, cut them into 1/4-inch wide batons)

• 1 tablespoon olive oil

• salt and pepper

• 1 bunch kale

• 1 lemon

• 1/4 cup chopped parsley

• 1 (14 ounce) can chickpeas, drained and rinsed

• 1 pint grape tomatoes, halved

• 1/4 cup crumbled feta cheese

LEMON TAHINI DRESSING

• 1/4 cup tahini

• 1/3 cup water

• 1 lemon, juiced

• 1 garlic clove, minced

• salt and pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit. Toss the carrots, olive oil, a big pinch of salt and pepper on a large rimmed baking sheet. Use a grater to zest the entire lemon onto a cutting board, then cut the lemon into wedges and distribute it between the carrots. Make sure no carrots are touching. Roast for 20 to 25 minutes, until tender and golden-brown. Squeeze the roasted lemon juice over the carrots and toss to combine.

2. Chop up the parsley and mix it together with the lemon zest (right on the cutting board - no extra bowl needed) along with a little pinch of salt. Set aside.

3. To make the dressing: whisk all ingredients together in a large bowl.

4. Toss about half of the dressing into the kale, taste, and decide if you want to add more. Toss in the feta, chickpeas, and tomatoes.

5. Divide the kale mixture between two plates, then top with the roasted carrots. Garnish with the parsley-zest mixture. Serve and enjoy!