Kale and Chickpea Salad
Packed with protein-rich chickpeas and nutrient-dense kale, this salad is a great way to get your daily dose of goodness.
Servings: 2 people
Calories: 317kcal
Equipment
- baking tray
- mixing bowl
Ingredients
- 300 g chickpeas drained and rinsed
- 1/3 tsp paprika, cumin & sumac
- 1/2 tsp chilli flakes
- 80 g kale shredded, stems removed
- 1 Lebanese cucumber, sliced into thin rounds
- 1/2 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tsp olive oil
- 2 tsp tahini
- 1/2 lemon, zested and juiced
- 1/4 cup low fat natural yoghurt
Instructions
- Place chickpeas on a tray and sprinkle with spices
- Roast in oven at 200 degrees for 15 minutes
- In a bowl mix tahini, yoghurt, oil & lemon juice (juice and zest)
- Add shredded kale and mix together until well combined
- Add chickpeas, avocados and cherry tomatoes and gently mix through