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Servings:

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.

Total Time

30min

4.0

2 Ratings

Author: Joyous Health

Servings:

Ingredients

Chickpeas

•

1 can
(15 oz)

Chickpeas , rinsed, drained

•

1/2 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Paprika

•

1/2 tsp

Chili Powder

Salad

•

Medium Beets , thinly sliced

•

1 cup

Carrots , grated

•

1/2 cup

Dried Apricots , chopped

•

Small Red Onion , finely chopped

•

1 bunch

Tuscan Kale , roughly chopped

Dressing

•

2 Tbsp

Tahini

•

Lemon , juiced

•

1 clove

Garlic , minced

•

2 Tbsp

Extra-Virgin Olive Oil

•

1 pinch

Sea Salt

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Place parchment paper on a baking sheet.

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) .

Evenly spread chickpeas across parchment covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.

Meanwhile, prepare the salad. In a large salad bowl, combine Beets (2) , Carrots (1 cup) , Dried Apricots (1/2 cup) , Red Onion (1) , and Tuscan Kale (1 bunch) .

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.

Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!

Nutrition Per Serving

CALORIES

125

FAT

8.6 g

PROTEIN

1.3 g

CARBS

12.3 g