Crispy Harvest Kale Salad
Massaged kale + roasted chickpeas + seasonal veg, finished with a tangy tahini dressing. Sheet-pan roast, toss, done in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 13g
Ingredients
- 4 cups lacinato kale, roughly chopped
- 1 can (15 oz) canned chickpeas, drained and patted dry
- ¼ medium red onion, thinly sliced
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
- 3 tbsp tahini
- ½ whole lemon (juiced)
Instructions
- 1
Toss chickpeas with 1 tbsp olive oil, salt, and pepper on a sheet pan, spread in one layer.
- 2
Roast at 425°F until edges crisp and golden, about 10 minutes. Shake the pan halfway.
- 3
Whisk tahini, lemon juice, 2 tbsp water, 1 minced garlic clove, salt, and pepper until smooth.
- 4
Place kale in a large bowl, drizzle with half the dressing, massage with your hands for 1 minute.
- 5
Toss in red onion, cranberries, pumpkin seeds, and warm chickpeas.
- 6
Drizzle remaining dressing over top and serve immediately.
Tools you’ll need
- sheet pan
- large mixing bowl
- whisk
- oven
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