Following the importance of food- prep I shared on Instagram, here is a very yummy recipe that you can make in large batches/ store it in the fridge for the week!
ALSO, we had A LOT of kale in the garden so if this happens to be you too/ anyone who adores kale/ wants to be trendy, you are welcome.
Recipe
Ingredients
Around 1 bunch of kale
1 can of chickpeas (rinsed)
1 tbspn caraway seeds
1 tbspn sesame seeds
½ tspn chili powder
½ tspn cinnamon
Big pinch of salt
CHICKPEAS
Place chickpeas in a big silver bowl
Add all herbs/ spices/ drizzle of olive oil and stir
Place onto a baking tray lined with parchment paper
Bake for 20-25 minutes or until golden and crispy
KALE
Rinse and dry the kale
I like to keep the stems on/ use everything but if you don’t like this you can chop the stems off and separate the kale into smaller chip-size pieces
Using the same bowl add the kale and massage with a pinch of salt / drizzle of olive oil
Spread the kale across 2 baking trays lined with parchment paper
Bake for 10-15 minutes – careful they burn SO EASILY
**You will note that the kale goes darker/ tenderizes = easier to digest!
DRESSING
1 tbspn tahini
Juice of half a lemon
Pinch of salt
½ tspn honey
Mix all together.
Add water (enough to make it liquidy, GO SLOW)
You can literally use 1 single bowl for making all of the above and finish off by combining all of the above ingredients!
TIP: If you plan on having leftovers for the next day, leave the salad ‘undressed’ so it doesn’t go soggy.
Serves 2
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