Creamy Kale Salad with Chickpeas & Shallot

Name: Creamy Kale Salad with Chickpeas & Shallot
Total time: 30 min
Yield: 2
Ingredients: 15 ounces chickpeas drained, rinsed and well dried; 1 tablespoon avocado oil or grapeseed; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon coconut sugar; 1 teaspoon dried oregano; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/4 teaspoon sea salt; 1 pinch ground cardamom each, + coriander, optional; 1 cup shallot thinly sliced, 3 large shallots yield ~1 cup; 2 tablespoons brown rice or all-purpose flour; 1 pinch salt and pepper; avocado grape seed, or oil for frying; 1/3 cup Tahini; 2 teaspoons minced garlic finely; 1 lemon juiced medium, yields ~3 Tbsp or 45 ml as original recipe is written; 2 tablespoons maple syrup or to taste; water to thin, ~1/4 cup or 60 ml as original recipe is written; 1 kale large bundle, non curly // or sub mixed greens; 1 tablespoon avocado oil; 1 tablespoon lemon juice; 1 medium beet finely grated or sliced // I used a mandolin; 1/2 cup roasted unsalted hazelnuts; 1/3 cup sesame seeds; 2 tablespoons coriander seeds or 1 heaping Tbsp ground coriander per 2 Tbsp seeds; 2 tablespoons ground cumin; 1 teaspoon ground black pepper; 1/2 teaspoon sea salt; 1/4 teaspoon ground cinnamon + coconut sugar, optional

MINIMALIST BAKER

30Ingredients

30Minutes

1030Calories

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Ingredients

US|METRIC

2 SERVINGS

15 oz. chickpeas (drained, rinsed and well dried)

1 Tbsp. avocado oil (or grapeseed)

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. coconut sugar

1 tsp. dried oregano

1/2 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. sea salt

1 pinch ground cardamom (each, + coriander, optional)

1 cup shallot (thinly sliced, 3 large shallots yield ~1 cup)

2 Tbsp. brown rice (or all-purpose flour)

1 pinch salt (and pepper)

avocado (grape seed, or oil for frying)

1/3 cup Tahini

2 tsp. minced garlic (finely)

1 lemon juiced (medium, yields ~3 Tbsp or 45 ml as original recipe is written)

2 Tbsp. maple syrup (or to taste)

water (to thin, ~1/4 cup or 60 ml as original recipe is written)

1 kale (large bundle, non curly // or sub mixed greens)

1 Tbsp. avocado oil

1 Tbsp. lemon juice

1 medium beet (finely grated or sliced // I used a mandolin)

1/2 cup roasted unsalted hazelnuts

1/3 cup sesame seeds

2 Tbsp. coriander seeds (or 1 heaping Tbsp ground coriander per 2 Tbsp seeds)

2 Tbsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. sea salt

1/4 tsp. ground cinnamon (+ coconut sugar, optional)

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NutritionView More

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1030Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories1030Calories from Fat500

% DAILY VALUE

Total Fat55g85%

Saturated Fat7g35%

Trans Fat

Cholesterol

Sodium1760mg73%

Potassium1570mg45%

Protein29g

Calories from Fat500

% DAILY VALUE

Total Carbohydrate121g40%

Dietary Fiber23g92%

Sugars18g

Vitamin A35%

Vitamin C60%

Calcium70%

Iron90%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Creamy Kale Salad with Chickpeas & Shallot

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