Go Back
joyous healthjoyoushealth.com

Roasted Chickpea Kale Salad

SaladsDairy FreeDetox Friendlygluten-freeKid FriendlySuperfoodsVeganVegetarian

Ingredients

Chickpeas

  • 1 can cooked chickpeas drained and rinsed
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder

salad

  • 2 medium beets thinly sliced using a mandolin if available
  • 1 cup carrots grated
  • 1/2 cup dried apricots chopped
  • 1 small red onion finely chopped

Dressing

  • 2-3 large spoonfuls tahini paste
  • Juice from 1 lemon
  • 1-2 garlic clove finely minced
  • 2 tbsp extra-virgin olive oil

salad

  • 1 bunch dino kale roughly chopped

Dressing

  • Pinch sea salt
  • Water as needed

Instructions

  • Preheat oven to 350F degrees. Place parchment paper on a baking sheet.
  • Making sure the chickpeas are dry, place in a large bowl and sprinkle with spices.
  • 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 all the salad ingredients.
  • To make the dressing, combine all the ingredients and mix with a wire whisk. At first it will get thick and then thinner as you add more water. I just add a couple of tbsp to thin it out but be careful you don't 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!

Notes

*Choose organic apricots, they will be brown, not bright orange.
SERVES: 4 as a side and 2 as a main.
Find this recipe and more at https://www.joyoushealth.com/27154-blog-roasted-chickpea-kale-salad-with-a-creamy-dressing/