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!
Roasted Chickpea And Kale Salad Recipe
Ingredients:
For the dressing:
- 60 ml Extra Virgin Olive Oil
- 60 ml Tahini
- 2 Tablespoons Lemon Juice
- 2 Teaspoons Dijon Mustard
- 3 Teaspoons Honey
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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