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Kale Salad

Crispy Chickpea & Kale Salad

Georgina Burgess
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Ingredients
  

  • 150 grams curly kale thick stems removed
  • 1/2 large avocado cubed

Crispy Chickpeas:

  • 1 tin cooked chickpeas (approx 240g) drained and rinsed
  • 2 tbsp olive oil
  • 1 pinch salt
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder or granules
  • 1 tsp onion powder or granules

Tahini Dressing:

  • 1/2 cup tahini
  • 1 tbsp nutritional yeast
  • 1 tsp capers
  • 1 tbsp capers brine
  • 1 lemon juiced
  • 1 tsp dijon mustard
  • 1 clove garlic minced
  • 1 pinch salt to taste
  • 1/4-1/2 cup cold water depending on desired thickness

Instructions
 

  • Preheat the oven to 200C and line a baking tray with baking paper. Add the chickpeas along with the oil, salt, pepper and spices. Stir so they’re all coated and roast for 20-25 mins until golden brown and crispy.
  • Meanwhile, make the dressing by adding all the ingredients to a blender and pulsing for a few seconds until creamy. If the dressing is too thick for your liking then add more water. You can also make the dressing in a bowl without a blender but it won’t be as smooth. 
  • Add your kale to a big bowl - at this point, you can massage it with your with your finger tips and a little olive oil - this will help break down its bitterness and toughness. This is optional.
  • Add the cooked chickpeas and cubed avocado - you may want to let these cool for a few mins before adding.  Pour over the creamy dressing and toss until combined. Enjoy!