Looking for a plant-based lunch or dinner option that checks all the boxes—easy, nourishing, and full of flavor? This Roasted Chickpea Superfood Salad is more than just a colorful bowl—it’s a nutritional powerhouse. Loaded with crispy roasted chickpeas, creamy avocado, fiber-rich kale, and a zesty tahini-lime dressing boosted with Creamy Vanilla Superfood Protein, this salad supports everything from gut health and sustained energy to glowing skin and muscle recovery. Chickpeas provide plant-based protein and prebiotic fiber, while hemp seeds offer essential omega-3s. Plus, the anti-inflammatory properties of garlic, cumin, and coriander add a functional punch. Whether you're fueling a workout or recharging midday, this vegan superfood salad will keep you full, satisfied, and thriving.
Dressing Ingredients:
• 5 tbsp tahini
• 1 tsp garlic powder
• 3 tbsp fresh lime
• 3 tbsp water
• 1 tsp sea salt
• 1 tbsp pure maple syrup
• 1 scoop of Vanilla Superfood Protein
Roasted Chickpeas Ingredients:
• 1 19 oz can of chickpeas, drained
• 1 tsp extra virgin olive oil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp sea salt
Kale Salad Ingredients:
• 6 cups finely chopped kale
• 1/4 tsp olive oil
• 2 avocados
• 8 tbsp hemp seeds
Directions:
1. Pre-heat the oven to 350 F.
2. Prepare the chickpeas by draining them. Place them on a dish towel, fold it over them and roll them around until they’re nearly dry. Remove skins
3. Place the dried chickpeas on a baking tray and drizzle them with the olive oil, rolling around so they’re all coated. Roast for 30 minutes until golden brown. When they come out of the oven add the spices and roll around to coat.
4. To make the dressing, add all the ingredients to a small dish and whisk until smooth and creamy.
5. Finely chop the kale and drizzle it with the olive oil.
6. Mix everything together in a serving or mixing bowl.
Tabatha Buessing
Author