Sometimes you just need to have a new twist to a salad to bring back the interest! This recipe will not disappoint you!
I know this salad goes into a little extra work with baking the chickpeas, but believe me, it’s so worth it!
Key ingredients of this salad
There are so many benefits that I will only be covering a few of the main ones today.
Chickpeas: Excellent source of plant-based protein. They help the body with healthy digestion, diabetes prevention, and weight loss.
Limes: High in vitamin C, magnesium, potassium, vitamin A, E, and K! Excellent way to boost your immune system and help with indigestion.
Cilantro: One of the world’s oldest spices, dating back to 5000 BC! An excellent heavy metal cleanser, Cilantro promotes healthy liver functions and supports the endocrine glands. It is antibacterial, antifungal, and rich in phytonutrients! It's a good source of calcium! Helps to lower levels of bad cholesterol and decreases oxidative stress.
Kale: Known as a powerful detox food and liver helper! Kale supports the immune system, boosts the metabolism, and is high in protein. Also high in vitamin C, Vitamin K, Vitamin A, and Calcium! You heard that right; you can get your calcium from green foods! Kale is excellent at helping the cardiovascular system.
Pine nuts: Supports bone and eye health. They are high in protein, sustain a healthy brain, fight free radicals, fight inflammation, detox helper, and cancer fighter. It's an excellent source of energy!
Grab the Recipe
Prep time: 10 minutes
Cook time: 20 minutes
Ready in: 30 minutes
Serves: 4-6
Ingredients
For the baked seasoned chickpeas:
1 1/2 cups cooked chickpeas, drained (approx 1 can)
1 tbsp avocado oil
1/2 tsp salt
¼ tsp smoked paprika or regular
1 tbsp nutritional yeast
1/4 tsp cumin powder
½ tsp turmeric powder
⅛ tsp cayenne pepper (optional: for a kick)
1 tbsp sesame seeds
Dash of pepper to taste
For the cilantro lime dressing:
½ cup olive oil
1 tbsp apple cider vinegar
2 tbsp honey or Monk fruit sugar
1 clove garlic
¼ cup fresh lime juice (approx 2 large limes)
½ cup fresh cilantro leaves, finely chopped
½ tsp ground mustard
½ tsp salt
Pinch of pepper
For the salad:
4 cups of kale, chopped
1 green onion, sliced
2 cups shredded carrots
3 slices of red onion, cut in half moons
½ cup pine nuts (*preferably soaked for 2 hours, then rinsed and drained)
Directions:
- Preheat the oven to 425° F
- We will start by getting the chickpeas ready! Drain, rinse, and dry with a paper towel
- In a medium bowl, mix all the ingredients for the chickpeas.
- Bake for 20 minutes. Stir halfway through. While the chickpeas are baking, start making the salad dressing
- Add all salad dressing ingredients to a blender. Blend well.
- Once the chickpeas are ready, let them cool for 5 minutes.
- Place salad ingredients in a bowl, top with pine nuts and chickpeas, then add salad dressing and mix well!
- When making kale salads, I like letting it sit for a good 5-10 minutes to let kale take in the flavor and soften.
- Serve and enjoy!
Tips:
- Chickpeas are also called garbanzo beans.
- Add-Ons: Grilled chicken or avocado slices.
- You can also double the garbanzo recipe. I like to double the chickpeas to have some leftovers for a snack.