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INGREDIENTS

Salad:

  • 1 large bunch of kale, ribs removed and chopped
  • 1 teaspoon sea salt
  • 1 can chickpeas, rinsed and drained
  • 1 medium butternut squash, cut into cubes
  • 1/3 cup pumpkin seeds
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper

Dressing:

  • 1/3 cup tahini
  • 1/3 cup water
  • Juice from 1/2 a lemon
  • 1 garlic clove
  • 2 tablespoons maple syrup
  • 1 teaspoon sea salt

 

METHOD

Chickpeas & Squash:

  1. Preheat the oven to 420F
  2. In a medium bowl, add chickpeas, squash, olive oil, cumin, chili powder, cayenne pepper, and salt. Toss well until coated evenly
  3. Spread chickpeas and squash out on a parchment paper-lined baking sheet
  4. Roast for 20 mins, then mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  5. Set aside and cool for 5-10 minutes

Kale:

  1. While the chickpeas and squash are baking place the chopped kale in a mixing bowl.
  2. Drizzle the olive oil and pinch of sea salt over the kale and massage.
  3. Let sit until chickpeas and squash are done baking.

Dressing:

  1. Add all ingredients into a blender and blend until creamy

PLATING 

  1. Place kale on a large plate or into a salad bowl, top with cooled chickpeas, squash, pumpkin seeds, and finish with the dressing. ENJOY!

Spicy Chickpea & Squash Salad

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Course Salad

Ingredients
  

Salad:

  • 1 bunch kale  ribs removed and chopped
  • 1 tsp salt
  • 1 can chickpeas rinsed and drained
  • 1 medium butternut squash cut into cubes
  • 1/3 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper

Dressing:

  • 1/3 cup tahini
  • 1/3 cup water
  • 1/2 lemon juiced
  • 1 garlic clove
  • 2 tbsp maple syrup
  • 1 tsp sea salt

Instructions
 

Chickpeas & Squash:

  • Preheat the oven to 420F
  • In a medium bowl, add chickpeas, squash, olive oil, cumin, chili powder, cayenne pepper, and salt. Toss well until coated evenly
  • Spread chickpeas and squash out on a parchment paper-lined baking sheet
  • Roast for 20 mins, then mix around on baking sheet and roast for additional 15-20 minutes, or until browned
  • Set aside and cool for 5-10 minutes

Kale:

  • While the chickpeas and squash are baking place the chopped kale in a mixing bowl
  • Drizzle the olive oil and pinch of sea salt over the kale and massage
  • Let sit until chickpeas and squash are done baking

Dressing:

  • Add all ingredients into a blender and blend until creamy

PLATING 

  • Place kale on a large plate or into a salad bowl, top with cooled chickpeas, squash, pumpkin seeds, and finish with the dressing. ENJOY!