Description
Roasted chickpeas, crispy kale, and quinoa come together under a creamy garlic tahini dressing.
Ingredients
Scale
- 1 can (15 ounces / 425 g) chickpeas, drained and rinsed
- 1 tablespoon avocado oil, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 bunch purple or green kale, washed, dried, and torn into bite-sized pieces
- 1 1/2 cups (275 g) cooked quinoa
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) lemon juice
- 2 tablespoons water, plus more as needed
- 1 teaspoon maple syrup (optional)
- 2 tablespoons pomegranate seeds
- 2 tablespoons pepitas (pumpkin seeds)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Dry the rinsed chickpeas thoroughly with a clean towel. Place them on the prepared baking sheet.
- Drizzle the chickpeas with 2 teaspoons of avocado oil. Toss with 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and a pinch of black pepper.
- Roast the chickpeas for 20 minutes until they begin to crisp and crack.
- While the chickpeas roast, place the torn kale in a bowl. Drizzle with the remaining 1 teaspoon of avocado oil and a pinch of salt. Massage the leaves with your hands for a minute until they soften.
- Push the chickpeas to one side of the baking sheet. Spread the massaged kale on the empty side. Return to the oven for 5 minutes until the kale edges are crisp.
- In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, remaining 1/4 teaspoon garlic powder, remaining 1/4 teaspoon salt, and a pinch of black pepper. Add another splash of water if the dressing is too thick.
- Divide the cooked quinoa between two wide serving bowls.
- Top with the roasted chickpeas, baked kale, pomegranate seeds, and pepitas. Drizzle the tahini dressing over the top before eating.
Notes
- Drying the chickpeas well before roasting helps them crisp up in the oven rather than steam.
- You can use green curly kale, lacinato kale, or purple kale for this recipe. Be sure to remove the tough center stems before tearing the leaves.
- Cook the quinoa in vegetable broth instead of water for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American