Gluten-Free, Vegan, Serves 4
- 1 bulb fennel thinly sliced
- 5 cups salad greens
- 1 Tbsp curry powder
- 2 cups crispy chickpeas
- 1 Tbsp olive oil
Dressing:
- 1/4 cup tahini
- 1 1/2 Tbsp lemon juice
- 3 cloves garlic minced
- 1 1/2 tsp apple cider vinegar
- 6 Tbsp water
- 1 1/2 Tbsp coconut amino
- 1/2 Tbsp rosemary chopped
- salt and pepper to taste
Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss fennel in oil, curry, salt, and pepper. Roast for 20 minutes or until golden brown. In a blender, combine all ingredients for dressing and pulse until well combined. To a large bowl add all the ingredients and toss (except for the dressing). Once combined portion out and dress the salad. For an added crunch you can add toasted walnuts to the mix.