| 12 | 30 | 525 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 1 |
| 2 cup | Kale (washed, chopped, drizzled with lemon juice) |
| 1/2 cup | Chickpeas, canned, drained (washed and patted dry) |
| 1 cup | Mixed vegetable salad (bell peppers, broccoli, etc.) |
| 1/2 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Cumin |
| 1/2 tsp | Chili powder |
| 1/2 tsp | Paprika |
| 1 pinch | Salt and pepper |
| 2 tbsp | Tahini (for dressing) |
| 1/2 tbsp | Maple syrup, pure (for dressing) |
| 1 tsp | Lemon juice (for dressing) |
| 1 1/2 tbsp | Water (to thin dressing slightly) |
Preheat oven to 425F and line a baking pan with foil.
Place the rinsed and dried chickpeas in a bowl with the olive oil, cumin, chilli powder, paprika, salt and pepper, and mix well. Spread on the foil-lined pan and roast for 20 minutes.
While the chickpeas start roasting, chop the vegetables and then add to the chickpea pan for the last 10 minutes of roasting.
Mix together the tahini, maple syrup, lemon juice and water for the dressing.
Wash and chop the kale, then drizzle with a little lemon juice. Place in your bowl or plate.
Place the roasted chickpeas and vegetables on top of the kale and top with the tahini maple dressing.
Massaging your kale and drizzling it with lemon juice prior to eating it will help to break down the fibre and soften it, making it taste less bitter and easier to digest. The vitamin C in the lemon juice also helps you absorb more iron form the kale.
| Meat Alternative | 1.6 |
| Vegetables | 4.7 |
