Crispy Chickpea Kale Salad

Yield 4 servings

Salad:

  • 1 can chickpeas, drained, rinsed and patted dry
  • 3 tablespoons sesame seeds
  • 3 tablespoons sunflower seeds
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coriander, whole
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 large head kale, stems removed and chopped/torn into bite-sized pieces
  • 2 avocados, diced

Crispy Chickpea Kale Salad Dressing:

  • 3/4 cups raw cashews or 3/4 cup sesame seeds for a nut free version
  • 2 garlic cloves
  • 3/4 cup tahini
  • 2 teaspoons organic white miso paste
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon lemon juice (1/4 a lemon)
  • 2 teaspoons nutritional yeast
  • 3 tablespoons coconut oil, melted
  • 1/2 cup water
  • 2 teaspoons tamari
  • 1 teaspoon pepper

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat.

2. In a large bowl, mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 tablespoons melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.

3. Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the remaining dressing ingredients and blend until smooth. The dressing will be much thicker than regular salad dressing.

4. In a large bowl, massage the dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.