Crispy Chickpea and Kale Salad 🌰

Name: Crispy Chickpea and Kale Salad
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas; 8 cups kale; 0.5 cup pomegranate seeds; 0.5 cup pumpkin seeds; 0.5 cup tahini; 2 lemons; 3 tbsp olive oil; 2 cloves garlic; Salt and black pepper

Roasted crispy chickpeas and massaged kale tossed with pomegranate seeds, pumpkin seeds, and tahini dressing create a textured, nutritious vegetarian dinner.

35 min · Comfortable · 500 cal · 18g protein · $2.90/serving · Mediterranean

Vegetarian Healthy

35minutes

4servings

500calories

18gprotein

$2.90per serving

Ingredients (serves 4)

2 cans chickpeas
8 cups kale
0.5 cup pomegranate seeds
0.5 cup pumpkin seeds
0.5 cup tahini
2 lemons
3 tbsp olive oil
2 cloves garlic
Salt and black pepper

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Instructions

1
Preheat oven to 425°F. Drain and dry chickpeas. Toss with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast until crispy, about 25 minutes, stirring halfway through.
2
Toast pumpkin seeds in a dry skillet over medium heat for 3 minutes until fragrant. Set aside.
3
Mince garlic. Juice lemons. Whisk tahini with lemon juice, minced garlic, 2 tbsp olive oil, salt, and 3 tbsp water until creamy.
4
Massage kale with a pinch of salt and 0.5 tbsp olive oil until softened.
5
Arrange massaged kale on plates. Top with roasted chickpeas, pomegranate seeds, and pumpkin seeds.
6
Drizzle with tahini dressing and serve warm.