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Hemp Seed, Kale, Tomato, Avocado and Chickpea Protein Salad

Makes 1 large bowl | Serves 4 as a side

Ingredients

Salad
4 cups of kale leaves
1 cup roasted chickpeas
1 large avocado, sliced
125g cherry tomatoes, sliced into rounds
¼ red onion, sliced
¼ cup Lightly Ground Hemp Seeds
¼ cup extra virgin olive oil

Tahini and lemon dressing
¼ cup extra-virgin olive oil
¼ cup tahini
3 tbsp lemon juice
2 tsp Dijon mustard
2 tsp maple syrup or honey
Salt and pepper to taste

Method

1. Preheat oven to 220°C.

2. Drain and rinse chickpeas and dry them out with a tea towel. The drier they are, the crispier they will be when roasted.

2. Coat chickpeas in a drizzle of oil and oven roast for 30 minutes or until golden brown.

3. Remove the chickpeas from the oven. Roll the roasted chickpeas in cumin, coriander and garlic powder and allow to cool.

4. Finely chop the kale and massage in olive oil.

5. Add the kale to a bowl and top with tomatoes, onion, avocado, roasted chickpeas and hemp seeds.

6. To make the dressing, whisk all ingredients together.