Roasted Chickpea Kale Salad with Tahini Dressing
 
 
Serves: 4 Servings
Ingredients
  • 6 cups kale, roughly chopped or torn
For 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
For the Dressing:
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp honey (or maple syrup for vegan)
  • 3 cloves garlic, minced
  • 1 tsp. fresh ginger
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Rinse and drain chickpeas, patting them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven for 25 to 30 minutes, shaking pan halfway through.
  3. While the chickpeas are roasting, whisk together tahini, lemon juice, zest, honey, garlic, ginger, olive oil and salt/pepper. Right before serving, toss tahini dressing with the kale and top with roasted chickpeas. Serve and enjoy!
Nutritional Information
Serving Size: ¼ of recipe • Calories: 362 • Fat: 19.3 g • Saturated Fat: 2.4 g • Carbs: 39.3 g • Fiber: 7.4 g • Protein: 10 g • Sugar: 5 g • WW Freestyle Points: 7

*Recipe inspired by Minimalist Baker
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/roasted-chickpea-kale-salad/