Picnic

Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing is for Salad.

Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing takes 10 minutes to prepare.

Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing takes 30 minutes to cook.

Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing makes 6 servings.

The ingredients for Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing are:

5 cup, chopped Kale
1 can Beans, black
1 can Chickpeas (garbanzo beans)
1 cup pieces Mushrooms, cooked
1 cup, sliced Zucchini

For Dressing:
1/4 cup Tahini
3 tbsp Olive Oil
1 lemon (squeezed)
1 tsp cayenne
1tsp tumeric
4 tbsp water
Salt & pepper to taste

Here is how you make Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing:

Peel stems off kale. Gently massage with 1 tbsp olive oil until slightly wilted.Mix chickpeas with 1 tbsp olive oil and salt and pepper to taste. Roast in oven at 400 degrees for 20 - 30 minutes or until they crip up. Mix zucchini and mushrooms with 1 tbsp olive oil. Roast at 400 degrees in oven for 20 minutes, or until they are lightly browned.Make the tumeric tahini dressing. Mix 1/4 cup tahini, 1 tsp tumeric, 1 tbsp olive oil, the juice of 1 lemon, 1 tsp cayenne, and 4 tbsp water. Add water as needed if dressing is too thick. Salt and pepper to taste.Finally, assemble the salad and enjoy!Serving Size: Makes 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user CAIT5878.

The nutritional information for Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 261.9

• Total Fat: 14.7 g
• Cholesterol: 0.0 mg
• Sodium: 160.6 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 8.6 g
• Protein: 9.5 g

The dietary needs meet for Chickpea Mushroom Zucchini Kale Salad with Tumeric Tahini Dressing is Vegan