Ingredients:Lemon Tahini Dressing
- 2 tablespoons tahini sesame seed paste
- 2 tablespoons olive oil
- 1 teaspoon low sodium soy sauce or tamari
- juice + zest from 1 lemon use only half of the zest
- 2 tablespoons of minced scallion
- 2 teaspoons fresh ginger grated
- salt + pepper to taste
- 2 cups cooked chickpeas
- 1 cup unsweetened flaked coconut
- 2 tablespoon low sodium soy sauce or tamari
- 2 tablespoons sesame oil
- 1/4 teaspoon cayenne pepper
- 4 cups Tuscan kale roughly torn
- 1/4 head purple cabbage shredded
- 1/2 cup fresh parley + cilantro roughly chopped
- hemp seeds for topping
- 2 red grapefruits segmented
- 2 ripe but firm avocados, sliced or chopped
- 1/2 cup raw pine nuts
- 2 teaspoons raw sesame seeds
- 1 tablespoon nutritional yeast
- salt to taste
Lemon Tahini Dressing
- Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking. Alternately you can add the ingredients to a blender or food processor and blend until smooth. The dressing can be made a week in advance and stored in the fridge until ready to use.
- Preheat the oven to 425 degrees F.
- Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven. Save any leftovers for snacking on later!
- Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Gently toss to combine. At this point, you can cover and store the salad in the fridge for up to 24 hours or continue on with the recipe.
- Divide the salad into bowls. Top with the crunchy coconut chickpeas and the vegan Parmesan cheese (recipe below) and a sprinkle of hemp seeds. EAT!!
- In a food processor or blender, combine the pine nuts, sesame seeds, nutritional yeast and a pinch of salt. Processor until you have fine crumbs that resemble Parmesan cheese. Taste and season with more salt if desired. The vegan Parmesan can be made a week in advance and stored in the fridge until ready to use.