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Roasted Chickpea Kale Salad

Deryn Macey
  • minutes
  • Serves

INGREDIENTS

1

Avocado

1 19 ounce can

Chickpeas

1

generous sprinkling Garlic powder

1

Kale

1

Sweet potato, medium-sized

1 tbsp

Lemon juice, fresh

2 tbsp

Tahini

1 1/2 tsp

Olive or avocado oil

1/2 tsp

Sea salt

2 tsp

Apple cider vinegar

1

Sunflower seeds

1

Water to reach disired consistency

optional, hot sauce, lemon, sea salt and pepper for topping