Delicious kale salad with roasted chickpeas 

What’s up! It’s been a while since I posted a new recipe, so I figured that now is a perfect time to do so.

This green kale salad is so good, filling and healthy and will leave you full for a long time.


  • 2-3 kale leaves 
  • 1 can (200 g) of cooked chickpeas 
  • 2-3 tsp tahina 
  • Spices of your choosing 
  • The juice of 1/2 a lemon


  • Start by rinsing and cutting the kale. I removed the stem of my kale leaves but you do you boo.
  • In a small bowl or glass, mix tahina with salt and water. You want the tahina to become more of a runny dressing.
  • Massage the kale with the tahina dressing and most of the lemon juice. 
  • While the kale is resting; drain and rinse the chickpeas.
  • Put them on an oven proof plate and add what ever spices you like. I added smoked paprika, garlic, the rest of the lemon juice as well as some salt.
  • Roast the chickpeas for about 10 minutes on 200 °C and then top your salad with them.
  • Done!

This is seriously so good, cheap and easy and I hope you’ll like it.

Much love // Bella 


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