Roasted Chickpea Salad
1/4 cup fresh lemon juice
1 ripe avocado
3 stems of kale
1 19 oz can of chickpeas, rinsed, drained and dried
1/2 a pumpkin
8 tbsp pinenuts
1 1/2 tbsp olive oil
1/2 cup tahini
Salt for seasoning
A melody of chickpeas, pumpkin, kale, and tahini, this salad is jam-packed with nutrients – a healthy and filling plant-based meal.
Nutrition nuggets: Kale is one of the most nutritious vegetables there is. It is an excellent source of carotenes, vitamins B6 and C, as well as manganese. One cup of cale supplies more than 70% of the recommended daily intake for vitamin C – and with only 20 calories!
Preheat the oven to 205°C
Place the chickpeas on a baking tray and add the oil and some salt. Roll them around to coat.
Roast for 30-40 minutes, shaking the pan after 20 minutes, until crisped and lightly browned.
Cut the sweet potato into small cubes. Toss witht he oil on a baking tray and roast in the oven (they can go in at the same time as the chickpeas) for 25-35 minutes until tender and browned.
Prepare the lemon tahini sauce by whisking the lemon, tahini, and 3 tbsp of water together until smooth. Season with salt, to taste. Mix until you reach a thick and creamy but pourable consistency.
After washing the kale, tear the leaves away from the thick stems. Finely chop the leaves then drizzle with 1/4 tsp olive or avocado oil.
Use your hands to massage and squeeze the kale until it starts to soften. This should take 1-2 minutes.
Top the kale with the roasted chickpeas, roasted pumpkin, avocado, and pine nuts.
Drizzle with tahini sauce and enjoy right away, topped with hot sauce, lemon and more salt and pepper, if desired.
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