Kale and Chickpea Salad with Tahini Sauce

Ingredients

• For the dressing:
• 3 garlic cloves
• 2 tablespoons of tahini
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• 1 tablespoon hot water
• 1 teaspoon onion powder
• For the salad:
• 5 cherry tomatoes, quartered
• 8 ounces of canned chickpeas
• 1 red chili, julienned
• 1 red onion, chopped
• 4 ounces of kale
• 1 small cucumber, chopped
• ½ lettuce head
• salt
• For garnishing:
• black sesame seeds
• white sesame seeds