Crunchy Kale and Chickpea Salad
Equipment
- Food Processor or High Power Blender
Ingredients
Kale Salad
- 1 bunch kale, chopped
Crunchy Chickpeas
- 2 14 oz can chickpeas/garbanzo beans
- 2 tbsp avocado oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1-2 tsp paprika
- ½ tsp salt
- 1 fresh lemon, juiced
Creamy Tahini Dressing
- ½ cup tahini
- 2 tbsp fresh lemon juice
- ½ cup water
- 4 cloves garlic
- 1 tsp dijon mustard
- 1 tsp salt
- ½ tsp pepper
Instructions
Crunchy Chickpeas
- Preheat your oven to 400 degrees.
- Drain and rinse chickpeas, then dry thoroughly. Be sure to remove any loose skins.
- Line a baking sheet with parchment paper and spread out chickpeas, then top with the avocado oil.
- Next, squeeze on your lemon juice and pour on your seasonings. Use your hands to evenly coat the chickpeas.
- Bake for 25-30 minutes or until crispy. Leave in the oven for an additional 5 minutes for extra crispy chickpeas!
Creamy Tahini Dressing
- Add all ingredients into a food processor or high power blender and combine until smooth.
Kale Salad
- Wash, dry and chop kale into the size of your liking.
- Add kale to a large bowl and pour in the dressing. Using your hands, massage the dressing into the kale until all of the kale is coated.
- Toss in your chickpeas and serve! Add in chicken, tofu and/or more veggies if you so wish.