Snack · Indian · 10 min
Roasted Chickpea and Kale Chaat with Lemon-Cumin Vinaigrette
- Calories
- 220
- Protein
- 9g
- Carbs
- 25g
- Fat
- 8g
Ingredients
- 30 g chickpeas
- 80 g kale
- 4.9 g olive oil
- 0.25 tsp ground cumin
- 0.5 g salt
- 2 tsp lemon juice
- 1.2 g honey
- 1 pinch black pepper
Method
- 01Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02Toss the rehydrated chickpeas with olive oil, ground cumin, and a pinch of salt. Spread evenly on the baking sheet and roast for 20 to 25 minutes until deep golden and crunchy.
- 03While chickpeas roast, wash the kale, strip leaves from tough stems, and tear into small ribbons.
- 04In a small bowl, whisk together the freshly squeezed lemon juice and honey until smooth.
- 05Transfer roasted chickpeas to a bowl, let cool for 1 minute, then add the raw kale ribbons.
- 06Drizzle the lemon-honey dressing over the kale and chickpeas, tossing thoroughly to slightly soften the kale leaves.
- 07Garnish with freshly cracked black pepper and serve immediately.
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