Dinosaur Dill Crunch Salad

Name: Dinosaur Dill Crunch Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams chickpeas, drained and rinsed; 1 batch of Lemon Dill Tahini dressing (below); 1 small English cucumber, chopped small; 4 servings extra virgin olive oil, to lightly coat; 355 milliliters packed fresh dill, stems removed and roughly chopped; 2 garlic cloves; 1 large other greens if desired (I used a couple , de-stemmed collard leaves); 1 small bunche Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale; 1 teaspoons kosher salt; 3 pinches few of kosher salt; 59 milliliters 2 tbsp fresh lemon juice; 2 Tbsps nutritional yeast; 1 red onion, chopped; 1 batch of Salt & Vinegar chickpeas; 3 Tbsps few of sesame seeds, toasted if preferred; 59 milliliters tahini; 2 Tbsps water; 473 milliliters white vinegar

Dinosaur Dill Crunch Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 426 calories, 14g of protein, and 28g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have dill, water, cucumber, and It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.