for the roasted potatoes and chickpeas:
- 4 medium russet potatoes, or 2 large potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups of cooked chickpeas (equivalent of one drained can)
for the chipotle tahini dressing:
- 1/2 c tahini
- 1/4–1/2 c water, as needed
- 1/4 tsp salt
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder or 1 garlic clove
- 1–2 chipotles from a can of chipotles in adobo
- 2 tbsp lemon juice
for the salad:
- 1 bunch of kale
- pinch of salt
- the roasted potatoes and chickpeas
- the chipotle tahini dressing