Roasted Chickpea Kale Salad with Tahini Dressing
Ingredients
The salad
-
6
cups
kale, roughly chopped or torn
The chickpeas
-
1
15 oz can
chickpeas, rinsed and drained
-
1 to 2
Tbsp
olive oil
-
1
tsp
cumin
-
½
tsp
chili powder
-
¼
tsp
paprika
-
½
tsp
sea salt
The dressing
-
¼
cup
tahini
-
¼
cup
lemon juice
-
1
tsp
lemon zest
-
1
Tbsp
honey or maple syrup
-
3
cloves
garlic, minced
-
1
tsp
fresh ginger
-
2
Tbsp
olive oil
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F.
- Rinse and drain the chickpeas and pat them dry.
- In a bowl, drizzle olive oil over the chickpeas and add the seasonings, tossing until coated.
- Spread the chickpeas on a baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through.
- While the chickpeas roast, whisk together tahini, lemon juice, lemon zest, honey, garlic, ginger, olive oil, and salt/pepper for the dressing.
- Before serving, toss the tahini dressing with the kale and top with the roasted chickpeas.
Nutrition Facts (estimated)
Servings
4
Calories
363
Total fat
19.7g
Total carbohydrates
39.3g
Total protein
10g
Sodium
597.1mg
Cholesterol
0mg
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