Kale Chickpea and Dukkah Salad Recipe
Ingredients
- 2 preserved lemons, separated
- 1 large garlic clove
- 3 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ¾ cup olive oil
- 7 ounces kale
- 1 tablespoon toasted sesame seed oil
- 2 large ripe avocados
- 1 (14-ounce) can chickpeas, drained
- ¼ cup fresh cilantro, chopped
- ¼ cup pomegranate seeds
- 2 tablespoons dukkah
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