I am not a vegetarian, but every once in a while you need a nice healthy meal to detox the meat and bread you eat!
Am I right? Of course I am. This Chickpea and Kale Salad is so different, but really easy to make. You won’t be spending much time in the kitchen in order to get this meal on the table, which is always a plus when you have a family to feed.
This year, I rang in the new year in Israel this year and learned a ton about spices, hummus, tahini and naan (or what they call Lebani bread). I am going to try my luck at some Lebani bread this week definitely keep you posted. I just really want to see if I can make it as good as my sweet friend over at Cosette’s Kitchen. Go check out her blog and her instagram page – she is bomb when it comes to IGStories!
For this recipe, start by toasting chickpeas in a Tandoori seasoning. While your chickpeas are toasting in the oven mix your dressing (it’s so easy). Massage your kale in this delicious dressing; remember the longer you massage the softer and tastier the kale will be.
I’m not a huge citrus fan so I like to squeeze just a bit of lemon juice on top not necessarily in the dressing. But the Dressing soaked kale with a hint of lemon on top really helped compliment spiciness of the seasoning on the chickpeas and added nice flavor!
Overall, obsessed with this new vegetarian recipe (more here) and looking forward to seeing what you think!
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