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RECIPE
14 INGREDIENTS 7 STEPS 30min

Roasted Chickpea Kale Salad with a Creamy Dressing

4.0
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.
Roasted Chickpea Kale Salad with a Creamy Dressing Recipe | SideChef
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.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
30min
Total Time
$1.87
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Chickpeas

1 can
(15 oz)
Chickpeas , rinsed, drained
1/2 tsp
Garlic Powder
1/2 tsp
1/2 tsp
Chili Powder

Salad

2
Medium Beets , thinly sliced
1 cup
Carrots , grated
1/2 cup
1
Small Red Onion , finely chopped
1 bunch
Tuscan Kale , roughly chopped

Dressing

2 Tbsp
Tahini
1
Lemon , juiced
1 clove
Garlic , minced
2 Tbsp
Extra-Virgin Olive Oil
1 pinch
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
342
FAT
15.1 g
PROTEIN
11.1 g
CARBS
45.9 g

Cooking Instructions

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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 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) , Carrots (1 cup) , Dried Apricots (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!

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Nutrition Per Serving
Calories
342
% Daily Value*
Fat
15.1 g
19%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
45.9 g
17%
Fiber
11.3 g
40%
Sugars
17.3 g
--
Protein
11.1 g
22%
Sodium
401.3 mg
17%
Vitamin D
--
--
Calcium
159.9 mg
12%
Iron
3.8 mg
21%
Potassium
936.0 mg
20%
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