Kale salad with spiced chickpeas & herbed yogurt dressing
Enjoy the flavors of this vibrant kale salad, topped with crispy spiced chickpeas and drizzled with a creamy herbed yogurt dressing. Perfect blend of textures and tastes!
Ingredients:
- 1 cup plain whole milk yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 1 small garlic clove
- 1 serrano chile, seeds & veins removed, roughly chopped
- 1/2 teaspoon sea salt
- 1/2 cup cilantro leaves
- 1/2 cup fresh mint leaves
- 1 bunch chives
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon ground fennel seed
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 1/2 tablespoons extra virgin olive oil
- 1 14-ounce can chickpeas, drained
- 4 cups curly kale, shredded
- 1/2 small red onion, thinly sliced
- 1 large avocado, diced
Instructions:
- Preheat oven to 425°F.
- Prepare the dressing by putting all the ingredients into a blender and blending them until they form a smooth mixture. Transfer the mixture into a bowl and set it aside.
- In a medium-sized bowl, mix ground cumin, coriander, fennel, smoked paprika, cinnamon, and salt. Add the drained chickpeas and olive oil, then mix well to coat the chickpeas evenly.
- Arrange the seasoned chickpeas in a single layer on a large baking sheet with raised edges. Bake and occasionally stir for about 15 - 20 minutes, or until the chickpeas turn crispy and golden brown.
- To serve, mix kale with the desired amount of dressing in a large serving bowl. Top it with the warm seasoned chickpeas, red onions, and avocado. Enjoy your meal!
Summary:
- Calories: 1658 kcal
- Fat: 107 g
- Protein: 48 g
- Carbs: 149 g
- Potassium: 2969 mg
- Magnesium: 308 mg