Name: Roasted Chickpea and Kale Salad
Yield: 6
Cuisine: American
Ingredients: 1 bunch of kale; 1 can chickpeas; 1 can cranberry beans rinsed, drained and dried; 2 tablespoons olive oil; 1 tablespoon cumin; 1 tablespoon paprika; 1 teaspoon ginger; 1 teaspoon coriander; 1teaspoon cardamom; 1 tablespoon salt; 1 head of garlic; ⅓ cup tahini; 2 tablespoon olive oil; ⅓ cup fresh lemon juice; 2 tablespoon maple syrup

Roasted Chickpea and Kale Salad

Why We Love It: The beans and chickpeas bring depth and protein to this kale salad. Top it off with this simple and flavorful dressing!

Serves 6

INGREDIENTS

For the Salad

1 bunch of kale
1 can chickpeas
1 can cranberry beans rinsed, drained and dried
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon ginger
1 teaspoon coriander
1teaspoon cardamom
1 tablespoon salt

For the Dressing

1 head of garlic
⅓ cup tahini
2 tablespoon olive oil
⅓ cup fresh lemon juice
2 tablespoon maple syrup

INSTRUCTIONS

Preheat oven to 200 degrees
Add drained chickpeas and beans to a bowl and toss with oil and seasonings.
Place the seasoned chickpeas to a baking sheet. Spread opened garlic cloves around on the tray. Cook for 20 minutes in the oven.
Add kale to a large mixing bowl and massage with some lemon juice and oil with your hands to soften.
For the dressing, add the cooked garlic into a bowl and mash as you can with a fork. Add the rest of the dressing ingredients and mix. Dress the kale and work the dressing through.
Mix the cooked chickpeas and beans and serve.

Nutrition Notes:

Calories 404, Protein 16g, Total Fat 18.5g, Sat.Fat 2.5g, Total Carbohydrates 47.5g, Sugar 8.5g, Fiber 12g, 94% Vitamin A