Massaged Kale Salad with Spicy Chickpeas and a Raspberry Tahini Dressing

Name: Massaged Kale Salad with Spicy Chickpeas and a Raspberry Tahini Dressing
Ingredients: 3 cups kale, stems removed and roughly chopped; ⅓ cup California Giant raspberries; Juice of ½ lemon; 1 (16oz) can chickpeas; 1 tablespoon paprika; 1 teaspoon curry powder; Pinch of chili flakes; 1 tablespoon olive oil; Sea salt; ½ cup California Giant raspberries; 2 tablespoon olive oil; 2 tablespoon tahini; Juice of 1 small lemon; 1 teaspoon maple syrup; Pinch of sea salt

Level up your typical kale salad with this recipe that incorporates spicy chickpeas and a delicious raspberry tahini dressing!

INGREDIENTS

For the Salad:

3 cups kale, stems removed and roughly chopped
⅓ cup California Giant raspberries
Juice of ½ lemon

For the Spicy Chickpeas:

1 (16oz) can chickpeas
1 tablespoon paprika
1 teaspoon curry powder
Pinch of chili flakes
1 tablespoon olive oil
Sea salt

For the Raspberry Tahini Dressing:

½ cup California Giant raspberries
2 tablespoon olive oil
2 tablespoon tahini
Juice of 1 small lemon
1 teaspoon maple syrup
Pinch of sea salt

DIRECTIONS

- - Preheat the oven to 425F. Line a baking sheet with parchment paper and toss in the chickpeas, spices, oil and salt. Mix together very well. Cook for 20-25 minutes or until the chickpeas are crispy.
- - In the meantime, toss the kale into a mixing bowl and add the lemon juice. With clean hands, massage the kale with the lemon juice for about 5 minutes. Add in the raspberries and set aside.
- - Add all the dressing ingredients into a blender and blend until creamy.
- - To serve, pour as much dressing as you’d like on top of the salad, add in your desired amount of chickpeas, and mix well. Serve on plates and enjoy.