RECIPE
Roasted Chickpea Kale Salad with Tahini Dressing
This Roasted Chickpea and Kale Salad with delicious creamy tahini dressing is hearty, healthy and full of so much flavor!
Yield: 4 Servings 1x
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
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
- 1/2 tsp. chili powder
- 1/4 tsp. paprika
- 1/2 tsp. sea salt
For the Dressing:
- 1/4 cup tahini
- 1/4 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
- Preheat oven to 400 degrees F.
- 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.
- 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!
Notes
*Recipe inspired by Minimalist Baker
Nutrition Facts:
- Serving Size: 1/4th of recipe
- Calories: 363
- Sugar: 5 g
- Sodium: 597.1 mg
- Fat: 19.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 39.3 g
- Fiber: 7.4 g
- Protein: 10 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Find it online: https://www.eatyourselfskinny.com/roasted-chickpea-kale-salad/