Turmeric Roasted Chickpea and Kale Salad
Nutrition per Serving
350
Calories
18g
Protein
40g
Carbs
15g
Fat
This salad combines the power of chickpeas and kale, both low GI foods, with the anti-inflammatory properties of turmeric. Grocery list: canned chickpeas, fresh kale, olive oil, turmeric, salt, black pepper, lemon, honey.
Ingredients
1 can (15 oz/425g) chickpeas, 1 bunch of kale (2 cups/500g), 2 tablespoons (30ml) olive oil, 1 teaspoon (5g) turmeric, 1/2 teaspoon (2.5g) salt, 1/2 teaspoon (2.5g) black pepper, 1 lemon (juiced, about 2 tablespoons/30ml), 1 tablespoon (15g) honey
Instructions
1. Preheat oven to 400F (200C). 2. Drain and rinse chickpeas, pat dry. 3. Toss chickpeas with olive oil, turmeric, salt, and pepper. 4. Spread chickpeas on a baking sheet and roast for 20-25 minutes. 5. While chickpeas are roasting, wash and chop kale. 6. In a large bowl, mix lemon juice and honey. Add kale and massage until softened. 7. Once chickpeas are done, let them cool for a few minutes then add to the kale. Toss and serve.
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