Crispy Chickpea & Kale Salad
Serves
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
4 servings Harissa Roasted Chickpeas (see original recipe)
8 oz (225 g) sweet potato, cubed
For the lemon tahini sauce:
4 oz (120 g) tahini
4 tbsp fresh lemon juice
4 oz (120 g) tahini
4 tbsp fresh lemon juice
For the salad base:
6 oz (170 g) kale, chopped, stems removed
2 oz (60 g) sunflower seeds
1 ripe avocado, divided
6 oz (170 g) kale, chopped, stems removed
2 oz (60 g) sunflower seeds
1 ripe avocado, divided
Nutrition
(Per Serving)
Calories
590
Fats
38 g
Protein
17 g
Carbs
45 g
Instructions
- Toss cubed sweet potato with 1 tablespoon extra virgin olive oil. Roast for 25 to 35 minutes, until golden and tender.
- In bowl, whisk tahini, lemon juice, and 3 tablespoons water. Add more water, if necessary, to reach pourable consistency. Season to taste with salt and pepper.
- Massage kale with ¼ teaspoon oil for 1 to 2 minutes until softened.
- Assemble bowls with kale, harissa roasted chickpeas, sweet potato, sunflower seeds, and avocado. Drizzle tahini sauce and enjoy.