(serves 2)
This is a really fast and easy dinner to prepare when time is short.  You can use dried lentils and chickpeas, or canned to keep this quick and easy.  Just make sure that if you are using canned varieties to drain and rinse well before starting. 
Feel free to experiment with different variations of grilled veggies as well, such as bell peppers or eggplant. 
4 cups kale, chopped
1 cup chickpeas (canned, drained and rinsed)
½ cup lentils (cooked)
1 small zucchini, cut into quarters
2 tomatoes, cut in half
½ white onion, cut in half
½ cup chopped parsley
3 tbsp plain yoghurt
1.5 tbsp tahini
2 tsp lemon juice
1 tsp crushed garlic
2 tbsp olive oil
1 tsp turmeric
½ tsp curry powder
½ tsp cumin
¼ tsp chilli powder
1) Grill zucchini, onion and tomatoes
2) Heat 1 tbsp olive oil in pan and lightly sautee chickpeas and lentils with turmeric, curry, cumin, and chilli powder
3) In the meantime, prepare yoghurt dressing by combining yoghurt, tahini, lemon juice, garlic and parsley
4) Divide kale evenly between two bowls, top with divided chickpeas and lentils and grilled veggies. Top with yoghurt dressing and drizzle with remaining olive oil. 
Serve with whole wheat pitas
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