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Easy chickpea salad with kale, cucumber, tomatoes, broccoli, red cabbage, and maple roasted chickpeas. A healthy, colorful salad that's perfect for lunch or dinner— packed with flavor, crunch, and plant-based protein. 00:00 Intro 00:13 Maple roasted chickpeas 01:15 Avocado dressing 02:09 Salad toppings 02:47 Plating ✅For the Chickpeas: Olive oil Grade A maple syrup 1 can chickpeas Himalayan salt (to taste) 1/2 tsp Dried Oregano 1/2 tsp Italian seasoning Parchment paper Drain chickpeas and rinse. Add olive oil, salt, oregano, Italian seasoning, mix. Roast on 400 degrees for 10 minutes on parchment paper. After 10 minutes, add maple syrup coat well, then back in the oven for 10 minutes or to desired doneness. ✅For the Dressing: 1 medium avocado 3 tbsp shelled hemp seeds 1 tbsp Dill 1 tbsp Parsley 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 2-3 Garlic cloves Black pepper Himalayan salt (to taste) Rice vinegar (to taste) 1 lemon (to taste) Water (to desired consistency) ✅For the Toppings: Cucumbers Broccoli Grape tomatoes Red cabbage Chickpeas Parsley ✅For the Kale: Massage with olive oil #kalesaladrecipe #chickpeas #healthykalesaladrecipe #easylunchideas #healthymeals #healthydinnerideas #kale #saladrecipeforweightloss #saladyummy #highprotein #highproteinmeals #highproteinsalad #easyrecipe #easyrecipeforbeginners #easyrecipes #healthysalad #easyweeknightdinner For business inquiries, please contact me at tricecancook@yahoo.com