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Export 12 ingredients for grocery delivery
Step 1
Prepare the tahini dressing, slice the tomatoes, and then set aside.
Step 2
Heat nonstick skillet over medium heat.
Step 3
While the pan is heating, drain and rinse chickpeas.
Step 4
Add chickpeas, soy sauce, and all spices. Mix well until the chickpeas are completely coated. Cook until moisture has disappeared from the pan, usually a couple of minutes.
Step 5
Set aside.
Step 6
Add the kale to a large platter or salad bowl. Dice the avocado and massage into the kale by hand for 30-45 seconds. This will tenderize the kale and make sure all the leaves are coated with the avocado. Then, squeeze the juice from the lemon evenly over the kale and give a quick toss.
Step 7
Top with the chickpeas, cherry tomatoes, and tahini dressing. Toss well to coat. Serve immediately.
Step 8
This salad can be kept in the fridge for 2-3 days but is best when enjoyed right away.
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