Charred Kale and Onion Chickpea Bowls

Ingredients

5 tbsp canola oil, divided
1 red onion, cut into wedges
1 bunch kale, chopped
1 tsp paprika
1 (15 oz) can of chickpeas, drained and rinsed
2 tsp dijon mustard
3 tbsp lemon juice, divided
1/2 tsp black pepper
1 cup greek yogurt
1 1/4 tsp salt
2 garlic cloves, minced
1 tbsp tahini

Directions

1. Heat 1 tbsp oil in a large cast-iron skillet over medium-high heat. Add onion wedges and cook until charred, about 4 minutes per side. Transfer to a plate and sprinkle with 1/4 tsp salt.
2. Heat 1 tbsp oil in skillet. Add 1 tbsp water, kale, and cover skillet. Cook until charred, about 8 to 10 minutes. Transfer to a plate and sprinkle with 1/4 tsp salt.
3. Heat 1 tbsp oil in skillet, add chickpeas and paprika. Cook, stirring occasionally, until chickpeas start to brown, about 5 minutes.
4. Whisk together 2 tbsp oil, dijon mustard, 2 tbsp lemon juice, 1/2 tsp salt, and black pepper in a medium bowl.
5. Add onions and chickpeas to dijon mixture then toss to coat.
6. Whisk together greek yogurt, remaining 1/4 tsp salt, garlic, and tahini in a small bowl.
7. Spoon 3/4 cup chickpea mixture into a bowl, top with charred kale, and a dollop of yogurt mixture.

Adapted from Cooking Light November 2017: Charred Broccolini and Onion Chickpea Bowls