Incredibly delicious kale salad with crispy chickpeas, seared shallot and creamy tahini dressing. This vegan and gluten-free meal only takes 30 minutes!

Ingredients

CHICKPEAS

  • 1 15 ounces Canned chickpeas, well drained, rinsed and dried
  • 1 tablespoon Grape seed or avocado oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp Coconut Sugar
  • < li class="wprm-recipe-ingredient" style="list-style-type: disc;">1 TL dried oregano< /li>
  • 1/2 tsp < span class="wprm-recipe-ingredient-name">ground turmeric
  • 1 /4 TL ground cinnamon
  • < li class="wprm-recipe-ingredient" style="list-style -type: disk;">1/4 tsp Sea salt

  • 1 Pinch < span class="wprm-recipe-ingredient-name">each ground cardamom + coriander (optional)

SHALLOT

  • 1 cup thinly sliced shallot (3 large shallots make about 1 cup)
  • 2 soup brown rice flour (or all purpose)
  • 1 pinch salt + pepper each
  • Avocado, grapeseed, or coconut oil for the pan (~2 c. Original recipe is written // adjust when batch size is changed)

CLOTHING

  • 1/3 cup Tahini
  • 2 cc finely chopped garlic
  • 1 medium Lemon Juice (makes ~3 tbsp. 45 ml according to the original recipe)
  • 1 1/2-2 soup maple syrup< /span> (or to taste)
  • Water for dilution (~1/4 cup or 60ml as written in original recipe)
< h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">SALAD
  • 1 < span c lass="wprm-re cipe-ingredient-unit">large pack Kale (not kale // or mixed greens)
  • 1 EL Avocado or grapeseed oil
  • < li class="wprm-recipe-ingredient"-style="list- style-type: disk;">1 soup Lemon Juice

  • 1 medium < span class="wprm-recipe-ingredients-name"> Beetroot (grated or sliced thinly // I have a mandolin)

Instructions

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