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Crunchy Kale and Chickpea Salad

Crunchy Kale and Chickpea Salad

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Ingredients Equipment Method

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

Equipment

  • Food Processor or High Power Blender

Method
 

Crunchy Chickpeas
  1. Preheat your oven to 400 degrees.
  2. Drain and rinse chickpeas, then dry thoroughly. Be sure to remove any loose skins.
  3. Line a baking sheet with parchment paper and spread out chickpeas, then top with the avocado oil.
  4. Next, squeeze on your lemon juice and pour on your seasonings. Use your hands to evenly coat the chickpeas.
  5. Bake for 25-30 minutes or until crispy. Leave in the oven for an additional 5 minutes for extra crispy chickpeas!
Creamy Tahini Dressing
  1. Add all ingredients into a food processor or high power blender and combine until smooth.
Kale Salad
  1. Wash, dry and chop kale into the size of your liking.
  2. 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.
  3. Toss in your chickpeas and serve! Add in chicken, tofu and/or more veggies if you so wish.