Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Preheat oven to 400
Step 2
Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.
Step 3
Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.
Step 4
Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy
Step 5
Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.
Your folders
howsweeteats.com
5.0
(36)
30 minutes
Your folders
thekitchn.com
Your folders
foodtalkdaily.com
Your folders
whatsgabycooking.com
5.0
(1)
20 minutes
Your folders
moonandspoonandyum.com
Your folders
shelikesfood.com
Your folders
jenneatsgoood.com
4.1
(484)
Your folders
thekitchn.com
5.0
(4)
Your folders
ambitiouskitchen.com
5.0
(2)
Your folders
sweetpeasandsaffron.com
4.8
(10)
20 minutes
Your folders
bonappetit.com
4.5
(18)
Your folders
countryliving.com
5.0
(3)
Your folders
bbc.co.uk
4.9
(9)
Your folders
greenhealthycooking.com
5.0
(1)
20 minutes
Your folders
cooking.nytimes.com
4.0
(25)
Your folders
mealpreponfleek.com
Your folders
forkintheroad.co
5.0
(7)
Your folders
bonappetit.com
4.7
(12)
Your folders
ambitiouskitchen.com
4.7
(39)