Description
A vibrant and nutrient-packed salad featuring a mix of baby kale, spinach, and chard topped with protein-rich, oven-roasted spicy chickpeas and a zesty lemon-tahini dressing.
Ingredients
5 oz Super greens mix (baby kale, spinach, chard)
1 can (15 oz) Chickpeas, drained and rinsed
1 tbsp Extra virgin olive oil
1/2 tsp Smoked paprika
1/4 tsp Sea salt
1 Cucumber, sliced
1/2 Red onion, thinly sliced
1/4 cup Tahini
1 Lemon, juiced
1 tbsp Maple syrup
1 clove Garlic, minced
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Thoroughly dry the chickpeas with a kitchen towel and toss them with olive oil, paprika, and salt.
Step 3: Spread the chickpeas on the baking sheet and roast for 30 minutes, or until very crunchy.
Step 4: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic to create the dressing.
Step 5: Place the super greens in a large bowl, add the cucumbers and onions, and toss gently.
Step 6: Just before serving, top the salad with the crunchy chickpeas and drizzle with the lemon-tahini dressing.
Notes
Ensure chickpeas are completely dry before roasting for the best crunch. Store dressing separately to keep the salad fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
