Crispy Chickpea and Kale Salad
Roasted crispy chickpeas and massaged kale tossed with pomegranate seeds, pumpkin seeds, and tahini dressing create a textured, nutritious vegetarian dinner.
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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Save this recipeInstructions
- 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.
