YOU'LL NEED
These are the ingredients you need for this recipe:
*kale
*chickpeas
*yellow pepper
*pomegranate seed
*courgette
*paprika powder
*olive oil
TIPS
Let’s see a few tips:
*the roasted chickpeas can be done in advance to save time.
*I roasted the chickpeas in paprika powder, but it’s optional to use paprika powder, you can swap it to curry powder, for example.
*this recipe can work for an easy dinner/lunch or for meal prep and the portions easily doubled or tripled.
*add your left overs or substitute some of the ingredients.
*the toppings and the tahini sauce are my recommendations, but feel free to use your favourite dressing and toppings. The beauty of this salad is that it’s easily customizable, make your own version, if you like!
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Vitamin+ nutrient packed
✅Perfect for lunch/dinner
✅Meal prep friendly
✅Budget friendly
✅Customizable
✅Easy to make
✅Flavourful
✅Satisfying
✅Healthy
✅Vegan
MORE HEALTHY VEGAN RECIPES
Check out these delicious recipes:
Vegan Buddha Bowl with Beet Hummus
Sweet Potatoes Filled with Crispy Roasted Chickpeas
EASY KALE SALAD with CHICKPEAS
(vegan, gluten, wheat and refined sugar free)
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Serves: 2
Ingredients
*2 cups of kale
*1 small can of chickpeas
*½ yellow pepper
*1 tbsp pomegranate seed
*½ courgette
*1-2 tsp paprika powder
*2 tbsp olive oil
*salt & pepper to taste
Optional topping
*mint leaves
*pine nuts
Vegan Tahini dressing
*¼ cup Tahini paste
*⅓ cup water
*1 tbsp lemon juice
*1 tbsp oil
Method
1. Preheat the oven to 425F/220C/Gas mark 7. Drain and rinse the chickpeas; pat them dry with paper towels. In a small bowl, toss the chickpeas with a little olive oil, salt, pepper and paprika powder. Place them on a baking pan. Roast for 20 minutes until crisp and browned, gently stirring halfway through cooking.
When ready let them cool a bit.
2. In the meantime, wash, chop and cook courgette until desired.
3. Wash kale and yellow pepper, finely chop pepper. Place all ingredients (kale, roasted chickpeas, yellow pepper, courgette and pomegranate seeds) on a plate.
4. Make the tahini dressing by mixing together the Tahini paste, water, lemon juice and oil.
5. Drizzle the salad with tahini dressing and add the desired toppings. Sprinkle with salt and pepper if required.
Enjoy! 😊
Notes
*To Store: Once cooled, keep the ingredients separately in airtight containers in the fridge for up to 3 days.
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