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Spiced Chickpea Kale Salad with Lemon Cashew Dressing

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Calories
Author Holly Waterfall

Ingredients

For the Salad

  • 1 Tablespoon olive or coconut oil
  • 3 cloves garlic , minced
  • 1 15- ounce can of chickpeas , drained and rinsed
  • 1 Tablespoon smoked paprika
  • 2 Tablespoons raw honey
  • 2 Tablespoons slivered almonds
  • 8 cups baby kale
  • 2 Tablespoons hemp hearts
  • 2 Tablespoons sunflower seeds
  • 1 carrot , peeled and shredded

Dressing:

  • 1/3 cup cashew butter or tahini
  • ΒΌ cup olive oil
  • 1 Tbsp Braggs Aminos or soy sauce
  • 1 clove garlic
  • juice of 3 lemons

Instructions

  • In a large skillet, heat oil over medium-high heat. Add garlic, cooking for about 60 seconds, until aromatic.
  • Toss chickpeas into the skillet, cook, stirring intermittently, until golden brown and crispy, about 5-7 minutes.
  • Once crispy, add paprika and honey. Cook for another minute or so, stirring frequently.
  • Place kale in a large serving bowl, toss with toasted chickpeas.
  • In the same pan you toasted the chickpeas in, add a small amount of oil and slivered almonds, just toasting slightly.
  • Top salad with almonds, hemp hearts, carrots and sunflower seeds.
  • In a hi-speed blender, puree all dressing ingredients until smooth. Drizzle over salad.

Notes

Makes 4 servings