Tahini Caesar Salad

1. For the dressing simply combine ingredients in a bowl or jar and mix well to combine. Add a bit more water if needed to reach desired dressing consistency.
2. For the chickpeas add a drizzle of oil to a large pan over medium heat. Add drained chickpeas and let pan fry for 1-2 minutes untouched then shake the handle of the pan to move the chickpeas around. Cook for an additional 2-3 minutes or until the chickpeas are golden. Lightly season with salt.
3. Move the chickpeas to the edges of the pan and add a touch more oil and add in thinly sliced onion. Saute for 2-4 minutes or until golden then add in spinach and minced garlic. Saute for 1-2 minutes then squeeze over fresh lemon juice and season with salt and pepper.
4. Remove the kale from the stems. Add to a large bowl then cover with water and add in a generous splash of apple cider vinegar. Mix with your hands and make sure the kale is submerged. Let soak for 5-10 minutes. Drain the liquid then rinse the kale a couple times until clean. Dry the kale well with kitchen towel before chopping then adding dressing. Once dressing is added, use your hands to massage the dressing into the kale. Taste and add more dressing your liking and finish off with a sprinkle of salt and freshly cracked pepper if desired.