kale salad in a creamy tahini, zesty lemon and sweet maple dressing with chickpeas that are roasted in spices until crispy and bursting with flavour and topped with some flaked almonds and grated parmesan cheese. This recipe is so easy to make not to mention incredibly healthy and tastes simply divine.
kale salad in a creamy tahini, zesty lemon and sweet maple dressing with chickpeas that are roasted in spices until crispy and bursting with flavour and topped with some flaked almonds and grated parmesan cheese. This recipe is so easy to make not to mention incredibly healthy and tastes simply divine.
Yields4 Servings Cook Time25 mins
1 425g can chickpeas, drained 4 bunches of kale, stems removed and chopped 1 tbsp Acv plus 2 tbsp lemon juice(to massage the kale) 2 tbsp lemon juice 2 tsp onion powder 2 tsp garlic powder 2 tsp cumin 2 tsp turmeric 1 tsp coriander ½ tsp salt 2 tsp olive oil 3 tbsp flaked almonds ¼ cup parmesan cheese, gratedFor the Tahini dressing ⅓ cup tahini 2 tbsp olive oil 4 tbsp lemon juice 2 tbsp apple cider vinegar 2 tbsp maple syrup 2 tbsp hot water
11. Preheat the oven to 190C. In a large bowl place the chickpeas and drizzle with olive oil, add the spices and toss together. Place on a baking tray and bake in the oven for 20-25 minutes or until crispy.
2. Meanwhile make the dressing by placing all ingredients into a bowl and use a whisk to combine until a smooth texture forms. In a large bowl place the kale and 1 tbsp of apple cider vinegar and 2 tbsp of lemon juice, use your clean fingers to massage the kale for 2-3 minutes to get rid of any bitterness in the taste. Pour the tahini dressing over kale leaves and mix together.
3. Once the chickpeas are done remove from the oven. Put the kale in a large salad bowl and then place the chickpeas on top along with the flaked almonds and parmesan cheese.
1. Preheat the oven to 190C. In a large bowl place the chickpeas and drizzle with olive oil, add the spices and toss together. Place on a baking tray and bake in the oven for 20-25 minutes or until crispy.
2. Meanwhile make the dressing by placing all ingredients into a bowl and use a whisk to combine until a smooth texture forms. In a large bowl place the kale and 1 tbsp of apple cider vinegar and 2 tbsp of lemon juice, use your clean fingers to massage the kale for 2-3 minutes to get rid of any bitterness in the taste. Pour the tahini dressing over kale leaves and mix together.
3. Once the chickpeas are done remove from the oven. Put the kale in a large salad bowl and then place the chickpeas on top along with the flaked almonds and parmesan cheese.
Ingredients
Directions
1. Preheat the oven to 190C. In a large bowl place the chickpeas and drizzle with olive oil, add the spices and toss together. Place on a baking tray and bake in the oven for 20-25 minutes or until crispy.
2. Meanwhile make the dressing by placing all ingredients into a bowl and use a whisk to combine until a smooth texture forms. In a large bowl place the kale and 1 tbsp of apple cider vinegar and 2 tbsp of lemon juice, use your clean fingers to massage the kale for 2-3 minutes to get rid of any bitterness in the taste. Pour the tahini dressing over kale leaves and mix together.
3. Once the chickpeas are done remove from the oven. Put the kale in a large salad bowl and then place the chickpeas on top along with the flaked almonds and parmesan cheese.