Crispy Kale & Harvest Bowl
Massaged kale meets roasted chickpeas, apples, and dried cranberries in a tangy maple-tahini dressing. Crunchy, autumnal, and totally vegan.
- Total time
- 22 min
- Servings
- 2
- Calories
- 320
- Protein
- 11g
freshwholesomelightamericanveganvegetarianplant-basedchickpeas
Ingredients
- 6 cups packed kale, dinosaur (lacinato)
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 1 medium apple (Granny Smith or Honeycrisp)
- ⅓ cup dried cranberries
- 3 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
Instructions
- 1
Toss chickpeas with 1 tbsp olive oil and a pinch of salt. Spread on a sheet pan.
- 2
Roast at 425°F until edges crisp and golden, stirring halfway, ~12 minutes.
- 3
While chickpeas roast, whisk tahini, maple syrup, vinegar, and 2 tbsp water until smooth.
- 4
Massage kale with your hands for 1 minute until it darkens and softens slightly.
- 5
Slice apple thinly. Toss kale with dressing, apple slices, and cranberries.
- 6
Top with warm roasted chickpeas. Serve immediately.
Tools you’ll need
- sheet pan
- whisk
- large bowl
- knife and cutting board
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