Glow Bowl (Salad)
2 tablespoons olive oil
one 15-ounce can low-sodium chickpeas, garbanzo beans, drained, rinsed, and patted dry
1 ½ cups shredded carrots
1 cup sugar snap peas
2 to 3 green onions, sliced into thin rounds
5 cups lacinato kale, trimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
2 cups cooked rice, I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 ripe Hass avocado, sliced thin vertically or small cubes, divided
Lemon Tahini Dressing
¼ cup tahini, heaping
3 tablespoons lemon juice
2 tablespoons honey, use agave or maple syrup to keep vegan
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
garlic, optional and to taste
2 tablespoons water, or as needed to thin to desired consistency