from Dishing Up The Dirt
1 cup cooked rice (or other favorite grain like farro or quinoa)
2 TBS olive oil (dived)
handful of carrots, cut into 1 inch pieces
1 bunch garlic scapes, minced (or 2-4 garlic cloves)
1 14.5 ounce can organic chickpeas, rinsed and drained
1 large bunch kale, stems removed and torn into bite-size pieces
For The Tahini Sauce
1/4 cup organic tahini
2 TBS rice wine vinegar
2 tsp pure maple syrup
1/4 cup water
a few pinches of crushed red pepper flakes
Cook your rice and set aside
Combine all ingredients for tahini sauce together. Whisk until well combined and smooth.
Preheat oven to 400 degrees. Combine chopped carrots with olive oil. Place o a prepared baking sheet and roast in the oven for 20-15 minutes (or until browned and fork tender) Flip carrots over halfway though cooking time.
In a large skillet heat 1 TBS olive oil. Add garlic scapes (or cloves) and sauté for 5 minutes. Add kale and cook for about 5 more minutes. Add 1-2 TBS of water if pan is too dry. Add chickpeas and cook until kale is tender and chickpeas are warmed through. About 5 minutes.
In a large bowl combine cooked rice, kale, chickpeas and carrots. Add tahini dressing and toss well. Enjoy!