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The magic of Crunchy Kale Bliss lies in its carefully selected ingredients, each contributing unique flavors and health benefits. Let's delve into the nutritional profiles of the key players in this recipe.

Crispy Chickpea & Kale Salad – Packed with Flavor!

Discover the delicious Crunchy Kale Bliss with Roasted Chickpeas, a vibrant and nutritious salad that celebrates plant-based eating. Made with nutrient-dense ingredients like protein-packed chickpeas, superfood kale, creamy avocado, and nutty tahini, this recipe is as satisfying as it is healthy. Perfect for lunch or as a side dish, it's easy to customize with seasonal veggies or toppings to suit your taste. Enjoy a burst of flavor while nourishing your body with this wholesome delight.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper, to taste

1 bunch kale, washed, stemmed, and chopped

1 tablespoon lemon juice

2 tablespoons tahini

1 tablespoon honey or maple syrup

1 clove garlic, minced

1/4 cup red onion, thinly sliced

1/2 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup feta cheese, crumbled (optional)

Fresh parsley or cilantro for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Chickpeas: On a baking sheet, spread out the drained chickpeas. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.

      Roast Chickpeas: Roast the chickpeas in the preheated oven for about 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy. Remove and let cool slightly.

        Prepare the Kale: In a large mixing bowl, combine the chopped kale with lemon juice, a pinch of salt, and massage the leaves for about 2-3 minutes until they slightly wilt and turn vibrant green.

          Make the Dressing: In a small bowl, whisk together tahini, honey (or maple syrup), minced garlic, and a splash of water until smooth. Adjust consistency with additional water if needed. Season with salt to taste.

            Assemble the Salad: To the kale, add the roasted chickpeas, red onion slices, cherry tomatoes, and avocado. Drizzle with the tahini dressing and toss gently to combine.

              Serve and Garnish: Plate the salad and sprinkle with crumbled feta cheese (if using) and fresh parsley or cilantro for an added burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings