I’m making this Kale & Crispy Chickpea Salad on repeat for lunch right now. It’s a simple and extra hearty salad filled with fiber and protein that my taste-buds love. Dino kale, also called Tuscan Kale, is a bit nuttier and tad sweeter than the more popular curly kale. It happens to be my favorite type of kale and pairs extra well in this recipe, but regular curly kale will work too! Just make sure to get your hands into this one and really massage down the kale while mixing in the tahini, lemon, and garlic. This is key to making it appetizing to eat. Video below.
Checkout how to make Crispy Baked Chickpeas here. You can use an oven or an air-fryer. I use both!
Kale & Crispy Chickpea Salad
Ingredients
Method
- Add the finely chopped Dino kale to a large salad or mixing bowl.
- Add in the minced garlic, tahini, and lemon juice.
- Use your hands to break down the kale and mix in the tahini, lemon, and garlic so that the kale is evenly coated.
- Pour your crispy baked chickpeas on top and ENJOY!
Notes
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