NUTRITION

SERVINGS

INGREDIENTS

25g Canned Chickpeas

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Tahini

1 cup Fresh Kale

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Toss the chickpeas with half a tablespoon of olive oil and a pinch of salt, then roast for 20 minutes until golden and crunchy.

• 4

  While the chickpeas roast, finely chop the kale and place it in a large mixing bowl.

• 5

  Dice the cucumber and halve the cherry tomatoes, then add them to the bowl with the kale.

• 6

  In a small jar or bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining tablespoon of olive oil until smooth.

• 7

  Pour half of the dressing over the kale and massage it with your hands for one minute to soften the leaves.

• 8

  Add the roasted chickpeas to the salad, drizzle with the remaining dressing, and toss gently before serving.