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+ servings
Roasted Chickpea Kale Salad
Total Time
45 mins
Servings: 2
  • 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
  1. Pre-heat the oven to 450F. Place the chickpeas in a baking bowl, drizzle olive oil, and sprinkle paprika and cayenne.
  2. Bake for 30-35 minutes or until crispy and brown.
  3. In a bowl, combine all of the finely chopped ingredients.
  4. Massage the tahini sauce, olive oil, and lemon juice into the salad.
  5. Top with roasted chickpeas, and sprinkle with salt to taste.
Recipe Notes

Enjoy with sliced avocado, can also be enjoyed as a side dish!