The last year has definitely been a life changer in the best way possible! I have never been so in love!
Now that she is a bit older and I have a solid grasp on the whole parenting thing, I am ready to get back into some of my passions and projects. It is time to re-commit myself to my blog and my massage therapy. The good thing is, is that I never stopped cooking throughout the pregnancy, so I have a Rolodex of tasty recipes to recreate, enjoy and share with all of you.
One of my favorites that I have been dying to share is a Roasted Mediterranean Broccoli, Kale, and Chickpea Salad with a vegan Tahini-Yogurt Dressing. I must admit, Ryan is not overjoyed by vegetables and salads, but he absolutely loves this one! Protein packed and rich with flavor, this recipe will never disappoint! It is a perfect addition to a spectacular Mediterranean meal! Throw in some delicious falafel and some roasted red pepper baba ghanoush and you will be in heaven!
Roasted Mediterranean Broccoli, Kale and Chickpea Salad
with Vegan Yogurt-Tahini Sauce
for the salad:
1 crown broccoli, chopped
2 c kale, chopped into pieces and stems removed
1 c cooked chickpeas
3 tbsp evoo
for the dressing:
1/3 c tahini
1/3 c vegan plain yogurt
1 tbsp sriracha
water (amount dependent on desired consistency)
Preheat oven 400. In three separate bowls, toss the broccoli, chickpeas and kale with 1tbsp evoo each. Season and set aside. You want to toss them separately because the roasting time is different for each vegetable.
In a small bowl, mix all the contents of the dressing together. Add small amounts of water at a time, until you reach your desired consistency. Refrigerate while roasting vegetables.
Lay out the seasoned chickpeas, broccoli and kale on a roasting pan and roast each for the following time. Kale: 15-20 min, stirring every 10 min. Broccoli: 20-25 min, stirring every 10 min. Chickpeas: 25-30 min, stirring every 10 min.
Remove from oven, transfer to plate and drizzle dressing over. Enjoy one of our family's all time favorite dishes!