Kale Salad with Harissa-Roasted Chickpeas – Oaktown Spice Shop
On Sundays, if I have my act together, you'll find me prepping food for the week's lunches. And on winter Sundays, that means roasting....lots and lots of roasting. Lately, I've been putting together...
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1 tablespoon Oaktown Spice Shop Harissa Powder
- 4 teaspoons salt, divided
- 1 butternut squash, peeled and cubed
- 2 tablespoon olive oil, divided
- 1 bunch kale, ribs removed and chopped bite-size (about 4-6 cups)
- Yogurt-Tahini Dressing:
- 1 cup plain whole-milk yogurt
- 1 tablespoon dried dill weed
- 1 teaspoon granulated garlic
- Juice from ½ lemon
- 1 tablespoon tahini paste
- Salt to taste
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