Chickpea Kale Salad

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By: @immaeatthat CRISPY CHICKPEA KALE SALAD WITH LEMONADE TEA DRESSING

Our Supertea has definitely met its equal in this SuperSalad. @immaeatthat used Tanzania Lemonade Tea in her homemade dressing with this deliciously flavorful Crispy Chickpea Kale Salad.

Ingredients

  • – 1/4 cup Bai Tanzania Lemonade Tea
  • – 1 Big Bunch of Kale, washed & dried
  • – 1, 15oz can Chickpeas, rinsed, drained & patted dry
  • – 1 teaspoons Garlic powder
  • – 1/4 teaspoon Sea salt
  • – 3 Kiwis, peeled & sliced
  • – 1/3 cup Parmigiano reggiano, grated
  • – 5 Radishes, thinly sliced
  • – 1/2 cup Cherry tomatoes
  • – 1/2 cup Bell peppers, finely chopped dressing
  • – 1/4 cup Olive oil
  • – 3 tablespoons Maple syrup
  • – 2 tablespoons Apple cider vinegar
  • – 1 tablespoon Dijon mustard
  • – Pinch Salt

Directions

  1. 1. First make your chickpeas. Preheat oven to 400ºF. Place chickpeas on a baking sheet that has edges. Pour on 1-2 tablespoons olive oil, garlic powder and salt. Toss together. Bake for 25 minutes, stirring after 15 minutes. Cook until crispy.
  2. 2. Now make your dressing by combining all dressing ingredients in a jar.
  3. 3. While chickpeas are baking, place kale in a large bowl and pour dressing over the top. Use your hands to massage dressing into kale for 2 minutes. Top dressed kale salad with remaining ingredients: crispy baked chickpeas, kiwi, parmigiano, radishes, cherry tomatoes, bell peppers.
  4. 4. Eat immediately or allow kale to sit overnight. Salad will keep for up to 4 days in the fridge.

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