AuthorgoodnesswithgPreheat oven to 350 degrees.
Drain and dry chickpeas well. *Optional* remove skins from chickpeas by rubbing them in between a towel.
Add the chickpeas to a bowl with oil and salt. Mix well to coat. Do not add other spices until after they have baked.
Bake for 30 minutes, tossing halfway through.
Remove from oven and mix with spices while still warm. Let the chickpeas cool before serving.
Add all of the ingredients to a high speed blender. Blend until creamy and smooth.
Taste, and alter spices as needed. Store in an air-tight container in the fridge.
Turn oven on broil.
Season salmon filets with oil, lemon pepper, salt and black pepper.
Broil for 12-14 minutes, depending on thickness.
Rinse and de-rib the kale, tearing into bite sized pieces. Massage kale with dressing and divide onto two serving plates. Top each with chickpeas, salmon filet and avocado slices.
Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees.
Drain and dry chickpeas well. *Optional* remove skins from chickpeas by rubbing them in between a towel.
Add the chickpeas to a bowl with oil and salt. Mix well to coat. Do not add other spices until after they have baked.
Bake for 30 minutes, tossing halfway through.
Remove from oven and mix with spices while still warm. Let the chickpeas cool before serving.
Add all of the ingredients to a high speed blender. Blend until creamy and smooth.
Taste, and alter spices as needed. Store in an air-tight container in the fridge.
Turn oven on broil.
Season salmon filets with oil, lemon pepper, salt and black pepper.
Broil for 12-14 minutes, depending on thickness.
Rinse and de-rib the kale, tearing into bite sized pieces. Massage kale with dressing and divide onto two serving plates. Top each with chickpeas, salmon filet and avocado slices.
Enjoy!
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