Lemon-Tahini Kale Salad

Instructions

1. Roast the chickpeas & sweet potato

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Drain and rinse the chickpeas; pat dry. Place the sweet potato pieces and drained chickpeas on the sheet pan. Drizzle with olive oil and season with salt and pepper; arrange in an even layer. Roast 10 to 21 minutes, or until the chickpeas are browned (be careful, as the chickpeas may pop as they roast) and the sweet potatoes are tender when pierced with a fork. Remove from the oven.

2. Prepare the remaining ingredients

   Meanwhile, grate the gouda on the large side of a box grater. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Place in a large bowl; add the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the onions. Quarter, core, and thinly slice the apple. To make the dressing, in a bowl, combine the tahini, soy sauce, honey, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper.

3. Make the cheese crisps

   Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated gouda in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Carefully transfer to a plate. Let cool at least 2 minutes, then break into bite-sized pieces.

4. Make the salad & serve your dish

   To the bowl of marinated kale, add the chopped onions, sliced apple, roasted chickpeas and sweet potato, and dressing. Toss to combine. Serve the salad topped with the cheese crisps. Enjoy!