Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 6 cups (180g) lacinato or curly kale, stems removed and chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove (3g) garlic, minced
  • 3 tbsp warm water
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (35g) toasted sunflower seeds
  • 1/4 cup (50g) red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the dried chickpeas with olive oil, smoked paprika, garlic powder, and salt on a baking sheet.
  2. Roast chickpeas for 20 minutes, shaking the pan halfway through, until golden-brown. Let them cool for 5 minutes.
  3. Place chopped kale in a large mixing bowl. Drizzle with 1 tbsp olive oil, 1 tbsp lemon juice, and salt. Vigorously massage the kale for 2-3 minutes until the leaves turn dark green and feel velvety.
  4. In a small jar, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add warm water until the dressing reaches a pourable consistency.
  5. Pour the dressing over the massaged kale and toss to coat evenly.
  6. Fold in the red onion, parsley, and feta cheese.
  7. Top with the roasted chickpeas and sunflower seeds just before serving.