Vegan Massaged Kale Salad With Roasted Chickpeas
Serve this vegan massaged kale salad with roasted chickpeas as a light lunch that's great on the go! Massaging the kale brings out flavour and tenderness, perfect together with a tangy dressing and mixed seeds on top. Gluten-free and oil-free.
- 1 can chickpeas drained and rinsed
- 1 tbsp maple syrup
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp garlic granules
Massaged kale salad
- 3 cups kale de-stemmed and chopped
- 1 tbsp peanut butter
- 1.5 tbsp apple cider vinegar
- 2 tbsp tamari
- 2 cloves garlic minced
- 1/2 lemon juice of
- 1/4 cup green olives
Preheat the oven to 200 degrees C/400 F. Add the chickpeas to a mixing bowl together with the maple syrup, salt, turmeric, cumin and garlic granules, and stir together well.
Transfer the chickpeas to a sheet of greaseproof baking paper over a baking tray and roast in the oven for 25 minutes, until golden and slightly crispy.
While the chickpeas are in the oven, prepare the rest of the salad. Massage the kale leaves thoroughly for 1-2 minutes, then add the peanut butter and massage for a minute or so more.
Add the apple cider vinegar, tamari, garlic and lemon juice. Toss together the ingredients, and add in the olives before serving.
Plate the salad with the roasted chickpeas and seeds/nuts on top.
Calories: 121kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1673mg | Potassium: 446mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6738IU | Vitamin C: 91mg | Calcium: 122mg | Iron: 2mg