INGREDIENTS
For the chickpeas
15 oz can chickpeas
1 tbsp olive oil
2 tbsp shawarma seasoning
For the salad
14 cups de-stemmed and chopped kale
2 tbsp lemon juice plus extra wedges for serving
½ cup chopped red onion
½ cup B&R Farms Diced apricots
½ cup shelled and roasted sunflower seeds
For the smokey tahini dressing
4 tbsp light and runny tahini
4 tbsp Dijon mustard
2 tbsp champagne vinegar
2 tbsp maple syrup
½ tsp smoked paprika
5-6 tbsp water
For the shawarma seasoning
2 tsp smoked paprika
2 tsp ground cumin
1 tsp turmeric
1 tsp ground cilantro
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp kosher salt
½ tsp black pepper
2 dashes ground nutmeg
DIRECTIONS
- Drain and rinse the chickpeas and pat dry with a clean cloth. Place in a mixing bowl and set aside.
- De-stem and chop the kale into small bite-sized pieces and place in a large mixing bowl.
- Add 2 tbsp of shawarma seasoning and 1 tbsp of olive oil to the chickpeasand toss well to coat.
- Transfer the seasoned chickpeas to the air fryer and set to 400 degrees. Cook for 10-12 minutes, shaking the chickpeas halfway through for even browning.
- Combine the tahini, Dijon mustard, champagne vinegar, maple syrup, and smoked paprika. Mix well and then add the water 1 tbsp at a time until fully incorporated. Taste and add salt and pepper as needed.
- Add 2 tbsp of lemon juice to the bowl with the kale and massage for one minute. Then add 2 tbsp of the tahini dressing and massage again for 30 seconds.
- Add the chopped red onion, diced apricots and sunflower seeds. Top with the chickpeas and remaining salad dressing. Serve with lemon wedges on the side.