| Prep Time | 5 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
Salad
- 2 tbsp olive or coconut oil
- 2 cloves garlic (finely chopped)
- 1 15 oz can chickpeas, black eyed peas, or lentils (drained and dried)
- 1½ tsp smoked paprika
- 2 tbsp raw honey
- 8 cups baby kale
Dressing
- ⅓ cup cashew butter or tahini
- ¼ cup olive oil
- 1 tbsp Bragg’s aminos
- 1 clove garlic
- 3 lemons (juiced)
Ingredients
Salad
Dressing
|
|
Instructions
- In a large skillet, heat oil over medium-high heat.
- Add garlic, cooking for about 1 minute, until aromatic.
- Toss chickpeas and paprika into the skillet and cook, stirring intermittently, until golden brown and crispy, about 5-7 minutes.
- Take skillet off the heat and add in the honey, tossing to coat.
- Place kale in a large serving bowl, toss with toasted chickpeas.
- In a high-speed blender, puree all dressing ingredients until smooth. Drizzle over salad.
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