Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Roasted Chickpea Kale Salad
Total Time
45
mins
Servings
:
2
Ingredients
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
For roasted chickpeas
1/2
cup
of cooked chickpeas
1
teaspoon
of olive oil
1
teaspoon
of smoked paprika
A pinch of cayenne pepper
Instructions
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.
Recipe Notes
Enjoy with sliced avocado, can also be enjoyed as a side dish!