Roasted Chickpea Kale Salad with a Creamy Dressing
This recipe has it all – plant based protein, good fat and tons of fibre. These are the essentials for a meal that satisfies your belly and your soul.
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Place parchment paper on a baking sheet.
step 3
Making sure the Chickpeas (1 can) are dry. Place in a large bowl and sprinkle with Simply Organic Garlic Powder (1/2 tsp), Paprika (1/2 tsp) and Chili Powder (1/2 tsp).
step 4
Evenly spread chickpeas across parchment covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.
step 5
Meanwhile, prepare the salad. In a large salad bowl, combine Beets (2), Carrot (1 cup), Dried Apricot (1/2 cup), Red Onion (1), and Tuscan Kale (1 bunch).
step 6
To make the dressing, combine Tahini (2 Tbsp), Lemon (1), Garlic (1 clove), Extra-Virgin Olive Oil (2 Tbsp), and Sea Salt (1 pinch). Add water as needed to thin it out but be careful not to make it too thin.
step 7
Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!
