Kale Salad with Roasted, Spiced Chickpeas, Avocado, Tofu & Cashews

This bowl is one of my absolute favorites! I make it when I want something that feels indulgent and nourishing at the same time. The spiced chickpeas are genuinely addictive, and the tahini dressing ties everything together beautifully. It's proof that eating well doesn't have to be boring.

⏱ Prep Time: 15 mins | Total Time: 40 mins. | Servings: 1 | Difficulty: Easy

INGREDIENTS:

Salad Bowl

• 2 cups kale, stems removed and roughly torn

• ½ cup chickpeas, boiled, drained and rinsed

• 100g firm tofu, cubed

• ½ ripe avocado, sliced or cubed

• 1-2 tbsp. raw cashew nuts

• 2 tbsp. Extra Virgin Olive Oil

• 1 tbsp. Tahini

Chickpeas

• ½ tsp. smoked paprika

• ½ tsp. ground cumin

• ½ tsp. turmeric

• ½ tsp. black pepper

• ½ tsp. ground cinnamon

• 1 tbsp. Extra Virgin Olive Oil

Tofu

• ½ tsp. turmeric

• ½ tsp. Black pepper

• ½ tsp. Smoked paprika

• ½ tsp. Ground cinnamon

• ½ tsp. Oregano

• ½ tsp. Thyme

• 1 tbsp. Nutritional yeast

Tahini Maple Lemon Dressing

• 1 tbsp. tahini

• ½ lemon freshly squeezed

• ½ tsp. maple syrup

• 1 tbsp. water to thin

  
  

METHOD

1. Preheat your oven to 175°C. Line a baking tray with parchment paper and set aside.

2. Prepare the chickpeas. Pat your chickpeas completely dry with a clean towel — this is the secret to getting them beautifully crispy. Spread on one half of your baking tray. Drizzle with

   olive oil and toss with the spices and a good pinch of salt. Toss until every chickpea is evenly coated.

3. Prepare the tofu. Pat your tofu dry and spread on the other half of the baking tray. Drizzle with a little olive oil and season with salt, pepper, and spices. Place the tray in the oven and roast for 25-30 minutes, turning halfway, until the chickpeas are golden and crispy and the tofu is lightly golden.

4. Toast the cashews. While everything roasts, toast your cashew nuts in a dry pan over medium heat for 2-3 minutes until lightly golden and fragrant. Keep an eye on them, they can catch quickly! Set aside.

5. Prepare the tahini dressing. In a small bowl whisk together the tahini, lemon juice, maple syrup and water until smooth and creamy. Season with salt and pepper to taste. Add a little more water if you prefer a thinner consistency. Set aside.

6. Massage the kale. Place your kale in a large bowl. Drizzle with a little olive oil, salt, and a squeeze of lemon. Using clean hands massage the kale for 1-2 minutes until it softens and turns a deeper, richer green. This step is so important. It removes the bitterness and makes the kale incredibly delicious.

7. Assemble your bowl. Arrange the massaged kale as your base. Top with the roasted spiced chickpeas, golden tofu and sliced avocado. Scatter over your toasted cashews. Drizzle generously with the tahini lemon dressing and finish with some pumpkin, sesame seeds and a final crack of black pepper. Serve immediately and enjoy every bite!