Chickpea Chopped Kale Salad
Chickpea Chopped Kale Salad
Ingredients
CHICKPEAS
- 420 g chickpeas
- 1½ tbsp avocado oil
- 3 tbsp ground cumin
- 2 tbsp garlic powder
- 2 tbsp paprika
- 3 tsp ground ginger
- 2 tsp ground coriander
- 2 tsp cardamom
- ⅛ tsp salt
SERVING (OPTIONAL)
- 60 g walnuts Or any nut of choice
SALAD
- 6 cups kale Chopped
- 1 tbsp lime juice
- 1 tbsp avocado oil
- ½ cup cherry tomato Halved
Instructions
- Preheat oven to 190° and line a baking sheet with parchment paper.
- Add drained and dried chickpeas to a mixing bowl and toss with oil and seasonings. Then add to a baking sheet420 g chickpeas, 1½ tbsp avocado oil, 3 tbsp ground cumin, 2 tbsp garlic powder, 2 tbsp paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp cardamom, ⅛ tsp salt
- Bake for 20-25 minutes or until the chickpeas are slightly crispy and slightly browned. Remove from oven and set aside.
- For a dressing, we recommend our 5-Minute Smoky Chipotle Dressing, you can prepare this in the meantime.
- To assemble salad, add kale to a serving bowl or platter and massage with a little lime juice and oil for 1 minute to tenderize. Then top with roasted chickpeas, cherry tomatoes, walnuts, and drizzle with the dressing. Toss to coat.60 g walnuts, 6 cups kale, 1 tbsp lime juice, 1 tbsp avocado oil, ½ cup cherry tomato
- Best when fresh. Store leftovers in the refrigerator for 3-4 days. Not freezer friendly.
Video
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Nutrition Per Serving
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