This salad requires quite a bit of prep, but I promise you, it's so worth it. This salad is as delicious as it is healthy- cruciferous veggies and raw, fresh kale and cucumbers are full of vitamins and fiber, the roasted sweet potatoes and chickpeas add a crunch and the creamy techina dressing brings it all together.
1 head broccoli
1 head cauliflower
1 small sweet potato
1/4 cup walnuts, chopped
1/4 cup canned chickpeas
1 head kale
1 cucumber, diced
1-2 pieces grilled chicken
3 Tbsp olive oil, divided
2 tsp salt, divided
2 tsp pepper, divided
2 tsp garlic powder, divided
1/4 cup raw techina paste
2-3 TBSP water
1 Tbsp lemon juice
For the broccoli, cauliflower, and sweet potato:
Preheat oven to 200°C or 400°F.
Cut broccoli and cauliflower into small florets. Add to baking sheet.
Cut sweet potato into small cubes. Add to baking sheet.
Drizzle with olive oil and add 1 tsp each of salt, pepper, and garlic powder.
Bake for 35-40 minutes, or until desired doneness.
For the Techina Dressing:
In a medium bowl, add water to techina paste 1 Tbsp at a time, making sure to full mix before adding the next Tbsp. It will get thicker before thinning out. If it looks weird and chunky, keep mixing. When you've reached desired thinness, add lemon juice, salt and pepper.
Remove kale stems and cut into small pieces.
Drizzle with a tiny bit of olive oil and massage the kale for 3 minutes- this removes the bitter flavor and makes it easier to digest.
Add to a large plate
Top with diced cucumbers, chickpeas, walnuts, roasted sweet potato, broccoli, and cauliflower.
Add sliced grilled chicken.
Drizzle with techina dressing.