Photo: Cajsa Lilliehook from Portland, CC BY-SA 2.0
Cook at home
Lemon Chickpea Kale Salad
Massaged kale with crisp roasted chickpeas, sunflower seeds and a lemon-tahini dressing.
30 min · 2 servings · mediterranean
364
kcal
14
protein g
39
carbs g
19
fat g
Nutrition per serving from USDA FoodData Central.
About $1.82 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- gluten-free
- dairy-free
- mediterranean
- low-calorie
- high-fiber
Contains: sesame
Ingredients
- 4 cup kale, stems removed, chopped
- 1 can chickpeas, drained, rinsed and patted dry
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp tahini
- 3 tbsp lemon juice
- 1 clove garlic, grated
- 2 tbsp sunflower seeds
- 1/2 cup cherry tomato, halved
- 1/4 tsp salt
Steps
- Heat the oven to 400 F (200 C). Toss the chickpeas with the oil, paprika and a pinch of salt and roast 15 minutes until crisp.
- Whisk the tahini, lemon juice, garlic and remaining salt, adding a splash of water if thick.
- Massage the dressing into the kale for 1 minute until softened.
- Top with the roasted chickpeas, tomatoes and sunflower seeds.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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