NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned Chickpeas

0.25 cup Cooked Quinoa

0.5 tablespoon Tahini

2 tablespoons Nutritional Yeast

1 tablespoon Hemp Hearts

1 cup chopped Kale

1 tablespoon Lemon Juice

0.25 cup diced Cucumber

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure maximum crispiness.

• 3

  Toss the chickpeas in a bowl with the nutritional yeast and a pinch of sea salt until evenly coated.

• 4

  Spread the chickpeas on the baking sheet and roast for 20-25 minutes until golden and crunchy.

• 5

  While chickpeas roast, place the chopped kale in a large bowl and massage it with half of the lemon juice for one minute until it becomes tender and dark green.

• 6

  In a small jar, whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water to create a smooth, pourable dressing.

• 7

  Add the cooked quinoa, diced cucumber, and roasted chickpeas to the kale base.

• 8

  Drizzle the lemon tahini dressing over the salad and toss gently to combine.

• 9

  Finish by sprinkling the hemp hearts over the top for an extra boost of plant-based protein and healthy fats.