Calcium Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups kale, de-stemmed and chopped into thin shreds
  • 4 cups yams, chopped into 1" squares
  • 1 15 oz can chickpeas, thoroughly drained and rinsed (around 2 cups)
  • ¼ cup red onion
  • 2 tablespoons cold-pressed olive oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • ¼ teaspoon sea salt
  • Optional: ¼ - ½ cup feta cheese, crumbled
  • Dressing
  • 3 tablespoons fresh lemon juice (around 1 medium lemon)
  • 2 tablespoons tahini
  • 2 tablespoons cold-pressed olive oil
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1 garlic clove
  • 1 pinch sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Combine the yams, olive oil, cumin, paprika and sea salt on a parchment lined baking sheet and stir until evenly coated. Bake for 25 minutes. Add the chickpeas to the mixture, stir around gently and bake for 15 more minutes. Remove from oven and set aside to cool for 5 minutes.
  2. Blend together all the dressing ingredients and stir well with the kale and onion. Gently fold in the yams and chickpeas (and feta if using) and serve as is or cold.
Recipe by Love from the Land at https://www.lovefromtheland.com/calcium-salad/