Kale Chickpea Salad With Almond Dressing



40 g kale
240 g ~ 1 can cooked chickpeas
30 g pumpkin seeds

30 ml ~ 2 tbsp milk | soy, oat or cashew
30 g ~ 2 tbsp almond butter
8 ml ~ ½ tbsp apple cider vinegar
½ tsp onion powder
⅛ tsp salt


2 cups kale
8 oz ~ 1 can cooked chickpeas
¼ cup pumpkin seeds

2 tbsp milk | soy, oat or cashew
2 tbsp almond butter
½ tbsp apple cider vinegar
½ tsp onion powder
⅛ tsp salt

MAKES2 portions
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
1Preheat the oven to 200°C (400°F) Fan. Rinse and drain chickpeas. Add to a baking tray lined with baking paper. Pat them dry using a kitchen towel.
2Sprinkle with smoked paprika and drizzle (or spray) with olive oil.
3Mix to combine.
4Roast in the middle of the oven for 8 minutes. Tip: Use the same tray to roast pumpkin seeds for 2 minutes.
5In the meantime, make the dressing. Add milk, almond butter, vinegar, onion powder and salt to a jar or a cup.
6Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
7Crush kale really well using your hands. Add to a plate.
8Add roasted chickpeas.
9Drizzle with the dressing.
10Garnish with pumpkin seeds.
Nutritional Info
Makes 2 portions
350 Calories per portion
17g protein
33g carbohydrates
11g fiber
19g fat
High in Vitamins B2, Folate, C, E, K
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Zinc
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