This vibrant vegan salad combines the robust flavors of garlicky kale with the crunch of crispy tandoori roasted chickpeas, creating a delightful dish that's both nutritious and satisfying. Perfect for a quick and flavorful meal!
Ingredients:
- 1 bunch kale, stemmed and chopped
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil, divided
- 2 teaspoons tandoori spice mix
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons nutritional yeast optional
- 1/4 cup sliced almonds, toasted
Instructions:
Preheat oven to 400F 200C
In a bowl, toss chickpeas with 1 tablespoon olive oil and tandoori spice mix until coated
Spread onto a baking sheet and roast for 20-25 minutes, or until crispy, shaking the pan halfway through
In a large bowl, massage kale with remaining olive oil, minced garlic, lemon juice, salt, and pepper for about 2-3 minutes or until kale is softened
Toss in nutritional yeast if using
Top the kale with crispy chickpeas and sliced almonds before serving
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