RECIPES

Roasted Chickpea And Kale Salad With A Tahini Honey Dressing

Roasted Chickpea And Kale Salad With A Tahini Honey Dressing

Bid farewell to boring greens and lackluster toppings, and get ready to tantalize your taste buds with a salad that's anything but ordinary!

This Roasted Chickpea and Kale Salad with Tahini and Honey Dressing has vibrant flavors, nutrient-rich ingredients, and effortless elegance.

It's a dish that proves salads can be both nutritious and indulgent, satisfying both your palate and your hunger!

Read more: A comprehensive guide on chickpeas

Roasted Chickpea And Kale Salad Recipe

Ingredients:

For the dressing:

For the Salad:

  • 1 Cup Canned or Raw (soaked overnight) Chickpeas
  • Pinch of Salt
  • Half a teaspoon Cumin
  • 3 Tablespoons Extra Virgin Olive Oil (plus extra 2 for massaging)
  • 4 Cups Kale
  • 2 Medium Sized Carrots
  • Half a Medium Red Onion
  • 1 Red Apple
  • 1 Avocado
  • 2 Ounces Walnuts

Directions:

  • Add all the ingredients for the sauce and whisk well. If you prefer a more runny consistency, add about 30 ml of ice-cold water and whisk into the sauce.
  • Set the oven to 200´F.
  • Add chickpeas to a roasting pan and sprinkle over a pinch of salt, half a teaspoon of cumin, and 3 tablespoons of extra virgin olive oil.
  • Roast chickpeas for about 10 minutes, or until lightly browned.
  • Remove the kale from the stems and finely chop.
  • Peel and grate the carrots. 
  • Cube the onion, apple, and avocado.
  • Chop up the walnuts.
  • Add the chopped kale to your salad bowl and squeeze about half a lemon juice over it, along with 2 tablespoons (30 ml) of extra virgin olive oil.
  • Massage the kale leaves for about 2 minutes
  • Add the remaining ingredients, and finally pour over the tahini and honey dressing.

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