- Prep time 15 minutes
- Total time 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside. In small bowl, combine canola and sesame oils, cumin, sweet paprika, garlic powder and smoked paprika. Season with pepper. In separate bowl, stir chickpeas with 1 tbsp of the oil mixture. Spread chickpeas on one of the prepared baking sheets. Bake for 15 minutes.
Meanwhile, in large bowl, mix kale with remaining spiced oil, gently massaging leaves to coat well. Remove chickpeas from oven; turn chickpeas, moving them to one side of baking sheet. Spread kale in single layer on remaining prepared baking sheet and other half of baking sheet with chickpeas. Sprinkle kale with fleur de sel. Bake until chickpeas are golden and kale is crisp, 8 to 10 minutes.
Place kale and roasted chickpeas on serving platter or in salad bowl. Drizzle with half of the Tahini-Lemon Vinaigrette. Serve with remaining vinaigrette.
Tahini-Lemon Vinaigrette
In small bowl, whisk together 1/4 cup tahini, 3 tbsp lemon juice, 2 tbsp water, 2 tsp maple syrup and 2 cloves garlic, finely chopped. Season with salt and pepper. Stir in 1 to 2 tbsp water, if necessary, to reach desired consistency. (Make-ahead: Can be covered and refrigerated for up to 5 days.) Makes about 1/2 cup.
Nutritional facts PER SERVING
- Iron 4.6 mg
- Fibre 8 g
- Sodium 685 mg
- Sugars 6 g
- Protein 10 g
- Calories 315
- Total fat 20 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
