Crunchy radishes and spicy chickpeas elevate this easy lunch.
“This tasty dish has the perfect balance of protein and healthy carbs,” says chef Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer.
Tahini kale salad
Ingredients
3 cups kale, ribboned
1/2 cup spicy roasted chickpeas
½ red bell pepper, diced
2 radishes, thinly sliced
2 ounces parmesan, shaved
¼ cup tahini dressing
Directions
1.
In an airtight container, combine the kale, potatoes, and chickpeas. In a separate container, place the peppers, radishes, parmesan, and eggs. Place the dressing and the hummus in two small side containers and store everything in the refrigerator.
2.
Add any of the leftover veggies (raw or roasted) into another airtight container and store in the fridge.
Directions
1.
Add the peppers and radishes to the kale salad. Toss the tahini dressing with the salad and sprinkle with parmesan. Slice the 4-minute eggs in half and add to the salad.
2.
Enjoy with the side of veggies and hummus.
Your healthy weeknight meal plan
This week, experiment with chickpea flour and cooking fish en papillote.
