Crunchy Herb-Infused Chickpea and Kale Nibbles with Zesty Lemon-Tahini Dip

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 4 cups kale, washed and torn into pieces
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

• 1 cup tahini
• 1 cup Greek yogurt
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 tablespoon water
• 1 teaspoon sea salt

1. 01
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   In a large bowl, combine chickpeas, kale, olive oil, oregano, garlic powder, sea salt, and black pepper. Toss until everything is evenly coated.
3. 03
   Spread the chickpea and kale mixture in a single layer on the prepared baking sheet.
4. 04
   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crunchy and the kale is crispy.
5. 05
   While the chickpeas and kale are roasting, prepare the dip by whisking together tahini, Greek yogurt, lemon juice, lemon zest, water, and sea salt in a small bowl until smooth.
6. 06
   Serve the roasted chickpeas and kale with the lemon-tahini dip on the side.