Topped with an original tahini and garlic dressing.
1 tablespoon Paprika
1 tablespoon Turmeric
1 can Chickpeas, drained & pat dry
Kosher salt, to taste
Black pepper, to taste
2 Boneless, skinless chicken thighs or breasts
1 teaspoon Crushed coriander seed
1 Bunch of Tuscan kale, washed and torn into pieces
3 cups Arugula
1/2 Red onion
3 Radishes, thinly sliced
3 tablespoons Tahini
1 Large lemon, juiced and zested
1 Garlic clove, minced
2-3 tablespoons Water
Preheat the oven to 400 degrees F.
Place 2 tablespoons of olive oil into a medium bowl and add in the turmeric and paprika. Whisk to combine and then add in the chickpeas. Toss to coat and season with salt and pepper.
Spread onto a sheet pan and place in the oven to roast until crispy, about 10 minutes. Remove from the oven and set aside
Heat a large grill or grill pan to medium-high heat. Season the chicken with salt, pepper, and the coriander. Drizzle with the olive oil and add to the grill. Cook for 4 minutes per side until cooked through. Set aside to rest.
Place the kale and the arugula into a large mixing bowl and add in the onion and the radish. In a smaller bowl combine the tahini, lemon juice and zest, garlic, water, and the remaining tablespoon of olive oil. Season with salt and pepper and pour over the greens. Toss to coat and top with the chicken. Squeeze any remaining juice from the lemon onto the top of the salad and serve.
Chickpeas take center stage in this Caesar salad, which also features juicy grilled chicken and fresh kale and arugula. Topped with an original tahini and garlic dressing.