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Roasted Chickpea Kale Salad with a Creamy Dressing
Recipe

14 INGREDIENTS • 7 STEPS • 30MINS

Roasted Chickpea Kale Salad with a Creamy Dressing

4
2 ratings
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.
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Roasted Chickpea Kale Salad with a Creamy Dressing
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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.
30MINS
Total Time
$1.86
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chickpeas
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Paprika
1/2 tsp
Paprika
Chili Powder
1/2 tsp
Chili Powder
Salad
Beet
2
Medium Beets, thinly sliced
Carrot
1 cup
Carrot, grated
Dried Apricot
1/2 cup
Dried Apricot, chopped
Red Onion
1
Small Red Onion, finely chopped
Tuscan Kale
1 bunch
Tuscan Kale, roughly chopped
Dressing
Tahini
2 Tbsp
Tahini
Lemon
1
Lemon, juiced
Garlic
1 clove
Garlic, minced
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Sea Salt
1 pinch
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
125
Fat
8.6 g
Protein
1.3 g
Carbs
12.3 g
Add to plan
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Roasted Chickpea Kale Salad with a Creamy Dressing
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
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 McCormick® 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 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 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 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!
step 7 Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
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