Roasted Chickpea and Butternut Squash Kale Salad with Creamy Garlic Tahini
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1/4 teaspoon garlic powder
- 1 tablespoon maple syrup
- 1/4 cup pumpkin seeds
- salad:
- 1/2 cup pecans
- 1/2 cup tahini
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- juice from 1/2 a lemon
- 3 gloves garlic
- roasted butternut squash:
- 1 container of organicgirl baby kale (or your favorite kale)
- roasted chickpeas:
- 1 15.5 ounce can of chickpeas (i use unsalted organic)
- 1 tablespoon avocado oil (or your preferred oil)
- 1 small butternut squash diced/cubbed
- 1 tablespoon avocado oil (or your preferred oil)
- creamy garlic tahini dressing:
- 2 tablespoon avocado oil (or your preferred oil)
- 1/3 upwater (more or less it can vary)
- Carbohydrate 16.8785535530614 g
- Cholesterol 0 mg
- Fat 39.7679950333991 g
- Fiber 7.02181683043281 g
- Protein 13.00041834272 g
- Saturated Fat 5.10483542095011 g
- Serving Size 1 1 -4 salad (84g)
- Sodium 50.6874375405866 mg
- Sugar 9.85673672262856 g
- Trans Fat 1.85066833483436 g
- Calories 444 calories
Preheat oven to 400 degreesToss chickpeas in a medium bowl with turmeric, garlic powder, avocado oil and paprikaBake in oven for 20-30 minutes on a lined baking tray on top rackNext toss butternut squash cubes in a bowl with avocado oil, turmeric and maple syrup in a bowlBake in oven for 20-30 minutes on a lined baking tray on bottom rack (you can do both chickpeas and butternut squash at same time on different racks or fit on 1 tray if you can)While chickpeas and squash roast, begin making dressingCombine all dressing ingredients in food processor and pulse until combined into a creamy dressing. If it is too thick add some more water to thin it out.Combine kale, pumpkin seeds, pecans, butternut squash and chickpeas and toss with dressingEnjoy within 5 days and store in fridge
