Harvest Kale Salad with Crispy Chickpeas
Massaged kale anchors this seasonal vegan salad with roasted chickpeas for crunch, dried cranberries for sweetness, and a quick tahini-lemon dressing. A weeknight winner that feels like fall on a plate.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Toss chickpeas with 1 tbsp olive oil, salt, and pepper on a sheet pan.
Step 2
Roast at 425°F for 15 minutes, shaking halfway through, until golden and crispy.
Step 3
Whisk tahini, lemon juice, maple syrup, 2 tbsp water, salt, and pepper in a small bowl until smooth.
Step 4
Massage kale with a pinch of salt in a large bowl for 60 seconds to soften.
Step 5
Add apple, cranberries, and dressing to the kale, tossing to coat evenly.
Step 6
Top with crispy chickpeas and serve immediately.
Tools you’ll need
- sheet pan
- small mixing bowl
- large mixing bowl
- whisk
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