I am the queen of finely chopping things up. This salad is just that. A whole bunch of really great ingredients. Finely chopped. And mixed together. What more could you ask for? This allows for a great blend of flavors and textures. I’ve made this salad so many times for friends, and it’s always a hit. Let’s get to chopping!
We’re starting this dish off by roasting up our chickpeas. Drizzle the chickpeas with olive oil and then toss with paprika and cayenne. These spices are known as anti-inflammatory spices, so they do great things for your bod while contributing mouthwatering flavor! Next, you’ll bake the chickpeas for 30-35 minutes until crispy and brown. While that bakes, take all your other finely chopped ingredients and mix together. This will be your kale, onion, sun dried tomatoes, and walnuts. Dress it up with some tahini, olive oil, and lemon juice and top with roasted chickpeas. Enjoy!
- 3 cups of tuscan kale, finely chopped
- 1/4 small onion, finely chopped
- 2 tablespoons of sun dried tomatoes, finely chopped
- 1 tablespoon of walnuts, finely chopped
- 1 tablespoon of tahini sauce
- 1 tablespoon of olive oil
- Juice of 1/2 lemon
- Salt to taste
- 1/2 cup of cooked chickpeas
- 1 teaspoon of olive oil
- 1 teaspoon of smoked paprika
- A pinch of cayenne pepper
Pre-heat the oven to 450F. Place the chickpeas in a baking bowl, drizzle olive oil, and sprinkle paprika and cayenne.
Bake for 30-35 minutes or until crispy and brown.
In a bowl, combine all of the finely chopped ingredients.
Massage the tahini sauce, olive oil, and lemon juice into the salad.
Top with roasted chickpeas, and sprinkle with salt to taste.
Enjoy with sliced avocado, can also be enjoyed as a side dish!
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