Directions

1. In a skillet, heat oil over medium heat. Add in onion, red pepper, broccoli, carrot, and kale and sauté until tender, about 8-10 minutes.
2. In a small bowl, combine the tahini, lemon juice, olive oil, and water and whisk to combine.
3. When veggies are finished cooking, divide the zucchini noodles into two serving bowls. Top with half the cooked veggie mixture, half the chickpeas, half the tahini dressing, and salt and pepper. Toss to coat and serve immediately.
4. Alternatively, for a portable lunch, store zucchini noodles, veggies and dressing separately and combine just before ready to eat. The dish is just as tasty cold.