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Dinosaur Dill Crunch Salad with Salt & Vinegar Chickpeas
http://ohsheglows.com/2012/01/04/dinosaur-dill-crunch-salad-with-s...
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Ingredients
categorized
original
1 (15-oz) can chickpeas, drained and rinsed
2 cups white vinegar
few pinches of kosher salt
extra virgin olive oil, to lightly coat
2 garlic cloves
1/4 cup + 2 tbsp fresh lemon juice
1/4 cup tahini
2 tbsp water
1 tbsp extra virgin olive oil
1.5 tbsp nutritional yeast
1.5 cups packed fresh dill, stems removed and roughly chopped
1/2-3/4 tsp kosher salt
1-2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
other greens if desired
1 English cucumber, chopped small
1/2 red onion, chopped
1 batch of Lemon Dill Tahini dressing (below)
few tablespoons of sesame seeds, toasted if preferred
1/2 batch of Salt & Vinegar chickpeas
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Chickpeas
(
1
(15-oz) can
)
Dill, packed fresh
(
1 1/2
cups
)
Dinosaur kale
(
1
small bunches
)
English cucumber, small
(
1
)
Greens if desired
(
1
)
Red onion
(
1/2
)
Salt & vinegar chickpeas
(
1/2
batch
)
Condiments
Lemon dill tahini dressing
(
1
batch
)
Tahini
(
1/4
cup
)
White vinegar
(
2
cups
)
Cooking & Baking
Garlic cloves
(
2
)
Kosher salt
(
3
pinches
)
Kosher salt
(
1/2
tsp
)
Nutritional yeast
(
1 1/2
tbsp
)
Olive oil, extra virgin
(
1
)
Olive oil, extra virgin
(
1
tbsp
)
Sesame seeds
(
3
tablespoons
)
Drinks
Lemon juice, fresh
(
3/8
cup
)
Water
(
2
tbsp
)
Preparation
Read recipe preparation on
ohsheglows.com
Oh She Glows
ohsheglows.com
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Social Stats
59.4
Rating
1-100
18
Tweets
70
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Shares
21
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Views
689
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Recipe Stats
Published January 4, 2012 (1 year ago).
2 people saved this recipe.
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