ON THE TABLE IN 30 MINUTES
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Roasted Chickpeas:
Kale Salad:
Method
Roasted Chickpeas Preheat oven to 425°F. Place chickpeas on baking sheet. Sprinkle with olive oil, cumin, paprika and garlic powder and season with salt and pepper; toss well to coat chickpeas. Bake on upper rack of oven, stirring a few times during cooking time, until chickpeas are crispy, 20 to 25 minutes. Let cool; set aside.
Kale Salad Meanwhile, in large salad bowl, combine kale, cucumbers, parsley, mint, green onions and pita chips. Top with reserved Roasted Chickpeas and drizzle with Tahini Dressing. Mix gently.
Tahini Dressing In small bowl, whisk together 1/2 cup tahini, zest and juice of 1 lemon, 1 clove garlic, minced, and 2 tsp liquid honey; season with salt and pepper. (If dressing is too thick, add water, 1 tbsp at a time, until desired consistency.) Makes about 3/4 cup.
Nutritional facts Per serving: about
- Calories 500
- Total fat 23 g
- Saturated fat 3 g
- Cholesterol 0 mg
- Sodium 275 mg
- Total carbohydrate 56 g
- Fibre 13 g
- Sugars 11 g
- Protein 18 g
- Iron 7.9 mg
