Roasted Chickpea and Kale Salad
Ingredients
- 2 cups cooked chickpeas
- Garlic powder
- Paprika
- Assorted leafy greens
- Assorted vegetables
Sauce
- 1/4 cup tahini
- 1 tablespoon balsamic vinegar
- 1 teaspoon date sugar
- 1 tablespoon water
Preparation
Wash the 2 cups of cooked chickpeas.
Sprinkle garlic powder and paprika over the chickpeas.
Roast the chickpeas in the oven at 220 degrees Celsius for 20 minutes.
Add the roasted chickpeas to your preferred leafy greens and vegetables.
Prepare the sauce by combining tahini, balsamic vinegar, date sugar, and water; mix well.
Date sugar can be sourced from @abuhussein.dates or a similar provider for best results.
