Roasted spiced chickpea, kale salad with a creamy coconut tahini dressing.
A match made in heaven. Such a perfect lunch/dinner for the autumn time! ?
Roasted spiced chickpea, kale salad with a creamy coconut tahini dressing:
For the spiced chickpeas:
1 can of chickpeas, drained and rinsed,
1/2 tsp ground cumin,
1/2 tsp ground coriander,
1/4 tsp ground paprika,
1/4 tsp ground cinnamon,
1/4 tsp dried garlic,
Pinch of chilli flakes.
For the salad base:
As much fresh kale as you want, take off the hard stems,
Toasted sunflower seeds.
For the dressing:
2 tbsp water,
2 big tbsp tahini paste,
1 tbsp maple syrup or honey,
2 big tbsp coconut yogurt, I use my favourite @coconutcollab ,
1 big tbsp almond butter.
Preheat your oven to 180 degrees.
In a medium sized bowl, combine all of your ingredients for your spiced chickpeas with a big pinch of salt.
Toss around till all the chickpeas are well coated!
Pour them onto a roasting tray, place into your oven for 15-25 min or until crispy.
In the meantime, put your kale into a bowl, add a little olive oil and massage the kale till a slight bit more tender. This helps your body break it down more!
Add your zucchini on top and sunflower seeds.
Combine all your ingredients for your dressing in a small bowl, If it isn’t on the thicker side, add another tbsp of coconut yogurt. Season it well with salt and pepper. It should be sweet, nutty but super creamy.
Once your chickpeas are ready, pour as many as you want onto your salad.
Add your dressing on top of your salad.
Serve for lunch/ dinner as a super quick and yummy salad!
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