Lemon Tahini Poppy Seed Salad
Massage kale and toss with sliced Brussels sprouts, pomegranate seeds, creamy chickpeas, and crunchy walnuts. Drizzle with a homemade lemon poppyseed tahini dressing for a nutrient-packed, flavorful salad.
Ingredients
- 1 head Kale
- 15-20 Brussels Sprouts shaved and roasted
- 1 bell pepper orange
- ⅔ cup pomegranate seeds
- ⅓ cup almonds chopped
- ⅓ cup walnuts
- 1 15 ozcan chickpeas air fried
- 1 avocado
Lemon Tahini Poppy Seed Dressing
- ¼ cup tahini
- 1-1 ½ lemons juiced
- 1 ½-2 tablespoon maple syrup
- 1 tablespoon poppy seeds
- 1 teaspoon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2-4 tablespoon water to thin
Instructions
- Mix all dressing ingredients together and set aside.
- Rinse and drain your chickpeas, toss with oil and salt/pepper and put them in the airfryer for 16 min at 400F.
- Toss shaved brussels sprouts with a bit of oil and salt then put them in the oven 425F for 15-20 min so they crisp and roast
- Add all ingredients to a bowl and drizzle your poppy seed lemon tahini dressing on top and toss! Enjoy!