Get the Recipe: 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.
Ingredients
Roasted chickpeas
- 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
Equipment
- Conventional oven
- Mixing bowl
- Baking tray
- Baking paper
Instructions
- 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.
Video
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