Instructions

1. To make roasted chickpeas, preheat oven to 390 F. Combine all chickpea ingredients in a bowl and stir until evenly coated. Place the chickpeas on a baking sheet lined with parchment paper. Roast for 20 minutes, then remove chickpeas from oven and roll around so different sides are exposed to heat. Roast for another 10-15 minutes. Let the chickpeas cool completely before using.
2. To make dressing, add tahini, garlic, lemon juice, maple syrup, sea salt, and pepper to a small mixing bowl. Whisk to combine, and add hot water to thin until pourable. Tahini salad dressing should be thick but pourable. Taste and adjust seasonings as needed.
3. To make white beans, add drained beans to a small mixing bowl with lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine.
4. To prepare the kale salad, add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper, and minced garlic. Use your hands to massage the kale (similar to kneading bread) until it starts to soften up a little bit, about 2-5 minutes.
5. To serve salad, add 3/4 of tahini salad dressing and all of white beans to large kale mixing bowl. Toss until evenly coated. Plate and top with roasted chickpeas. Squeeze fresh lemon juice over the top and season with cracked black pepper as desired.
6. Best served fresh. To store, keep salad dressing and kale separate until ready to eat.