Tangy Carrot and Kale Salad with Roasted Chickpeas

MMMMMM…that’s all I can say. I threw this together for dinner today and it was so tasty and easy I just HAD to write it all out now before I forget what I did.

Roasted Chick Peas
1 super large can of chick peas, drained and rinsed (or use 1.5 normal sized cans)
2 Tbsp nutritional yeast
1 dash cayenne pepper
a few sprinkles of dried dill
1 tsp garlic powder
1 tsp onion powder
Toss it all in a bowl to coat it well and roast at 425F for 25 minutes on a cookie sheet wiped with oil.

2 lbs carrots, peeled and sliced thin on the diagonal
1 bunch kale, chopped
1 lemon or orange
1 clove of garlic chopped
2 tsp maple syrup, date paste or agave syrup
2 green onions, sliced thin

While the chick peas are roasting steam the veggies. Once they are done, rinse them in cold water so they stop cooking. Drain well.

Toss the steamed and drained veggies with the onion, zest of the lemon or orange, juice of the lemon or orange, garlic and sweetener of your choice.

Throw in the cooled chick peas and toss it all again.

That’s it! Enjoy!

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