Kale & Chickpea Salad

Serves 6 (1/2 cup serving)

Ingredients 
1 (10-ounce) bag kale, trimmed, cut, and blanched 
1 cup chopped red bell pepper 
½ cup golden raisins or dates 
½ cup Almonds
1 (15-ounce) can garbanzo beans, drained 
1 cup shredded carrots
Dressing: 
¼ cup Tahini sauce 
2 tablespoon freshly squeezed lemon juice 
2 teaspoons turmeric 
2 teaspoons cayenne pepper 
1 tablespoon honey 
2 tablespoons olive oil 
Kosher salt and freshly ground black pepper 

Directions
In a large pot of salted water, blanch greens until tender, about 1 ½ minute. Transfer greens into a bowl of seasoned ice water. Drain and rest greens on paper towel.

In a large bowl, combine the kale, red bell pepper, raisins, almonds, beans, and carrots. Whisk the tahini, lemon juice, turmeric, cayenne, honey, olive oil, salt and pepper until well combined. Serve in a large platter and drizzle dressing over immediately before serving. Cook with soul. Eat with pleasure!