Kale Falafel Salad Bowl
[Vegan]

To Make the Roasted Poblano Jalapeño Hummus:

1. Place the chickpeas in a pot and cover with at least 2 inches of water. Bring to a boil for 5 minutes.
2. Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
3. Roast the pepper on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
4. Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems.
5. When the garbanzo beans are cooked and cool, measure everything and put in a food processor or blender and puree until the desired texture.

To Make the Tahini Jalapeño Vinaigrette:

1. Measure all ingredients and purée in a food processor or blender for about 1-2 minutes, you just want to make sure the garlic is puréed.

To Make the Salad:

1. Prepare the lettuce, cucumber, and tomato and set them aside in the refrigerator.

To Assemble:

1. Turn down the oven to 350°F.
2. Cut each pita into 12 triangles and place on one side of a parchment-lined baking sheet. Drizzle with olive oil and salt and gently toss. Bake for 10-12 minutes or until crispy.
3. Keep all parts separate and let guests assemble, or assemble the salad to your liking.