Kale, Radicchio, Roasted Potato & Chickpea Salad with a Creamy Grilled Lemon Vinaigrette
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Ingredients

  • 1 head of radicchio
  • 1 pound baby yellow potato
  • 1 15 ounce can of chickpeas
  • ¼ cup of
  • ½ cup plus
  • cup
  • 2 tablespoons olive oil
  • lemon
  • lemons
  • 3 - 4 lemons
  • 3 tablespoons tahini
  • ½ teaspoon maple syrup
  • 1 clove garlic
  • ¼ teaspoon salt
  • 400 degree
  • 25 -30 minutes

Instructions

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