Name: Creamy Kale Salad with Chickpeas, Beets, & Dukkah
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1 15-ounce can chickpeas, drained, rinsed and well dried; 1 Tbsp grapeseed or avocado oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp coconut sugar; 1 tsp dried oregano; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 1/4 tsp sea salt; 1 pinch each ground cardamom + coriander ((optional)); 1 cup thinly sliced shallot ((3 large shallots yield ~1 cup)); 2 Tbsp brown rice (or all-purpose) flour; 1 pinch each salt + pepper; Avocado, grape seed, or coconut oil for pan-frying ((~2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size)); 1/3 cup tahini; 2 tsp finely minced garlic; 1 medium lemon juiced ((yields ~3 Tbsp or 45 ml as original recipe is written)); 1 1/2-2 Tbsp maple syrup ((or to taste)); Water to thin ((~1/4 cup or 60 ml as original recipe is written)); 1 large bundle kale (non curly // or sub mixed greens); 1 Tbsp avocado or grape seed oil; 1 Tbsp lemon juice; 1 medium beet ((finely grated or sliced // I used a mandolin)); 1/2 cup roasted unsalted hazelnuts; 1/3 cup sesame seeds; 2 Tbsp coriander seeds ((or 1 heaping Tbsp ground coriander per 2 Tbsp seeds)); 2 Tbsp ground cumin; 1 tsp ground black pepper; 1/2 tsp sea salt; 1/4 tsp each ground cinnamon + coconut sugar ((optional))