Crispy Chickpea Kale Salad
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Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Crispy Chickpea Kale Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Salad
Dressing
Servings: servings
Units:
Instructions
Prep
  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat.
Toast
  1. In a large bowl, mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 tablespoons melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.
Dressing
  1. Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the remaining dressing ingredients and blend until smooth. The dressing will be much thicker than regular salad dressing.
Salad
  1. In a large bowl, massage the dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.
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