Kale Chickpea Salad With Almond Dressing
Ingredients
Metric
40 g kale
240 g ~ 1 can cooked chickpeas
30 g pumpkin seeds
Dressing:
30 ml ~ 2 tbsp milk | soy, oat or cashew
30 g ~ 2 tbsp almond butter
7 ml ~ ½ tbsp apple cider vinegar
½ tsp onion powder
⅛ tsp salt
US
2 cups kale
8 oz ~ 1 can cooked chickpeas
¼ cup pumpkin seeds
Dressing:
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
Steps
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.
7Wash kale really well under running water then pat dry. Alternatively, wash and dry using a salad spinner. Crush it using your hands until the color changes to deep green and it begins to secrete juice. Add to a serving 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
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
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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