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Tahini kale salad

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.

Ingredients

3 cups kale, ribboned
½ red bell pepper, diced
2 radishes, thinly sliced
2 ounces parmesan, shaved

Ingredients

Roasted or raw veggies (left over from the week of prep)

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.
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