Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories677.9 kcal (34%)
Total Fat48.2 g (69%)
Carbs47.5 g (18%)
Sugars4.6 g (5%)
Protein21.6 g (43%)
Sodium931.1 mg (47%)
Fiber16.1 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
0.5 headcauliflower
1can chickpeas
0.5red onion
2 Tbspolive oil
cayenne pepper
¼ tspgarlic powder
3 cupscurly green kale
chopped and packed
⅜ cuptahini
for dressing
⅜ cupwater
for dressing
1 Tbspolive oil
for dressing
⅛ cuplemon juice
for dressing
0.5garlic clove
for dressing
cayenne
for dressing
½ tspcumin
for dressing
¼ tspsalt
for dressing
Instructions
Step 1
Preheat oven to 450 degrees
Step 2
Chop cauliflower into 1-2 inch florets and rinse
Step 3
Rinse and drain beans
Step 4
Chop red onion and place in mixing bowl with cauliflower. Drizzle 1 tbsp of olive oil on top, add salt and pepper, mix to coat.
Step 5
Place beans in second mixing bowl. Add remaining tablespoon of olive oil, cayenne, garlic powder, salt and pepper and mix to coat the beans.
Step 6
Place vegetables and beans on separate baking sheets and roast on top rack of oven for 20 minutes.
Step 7
Rinse and chop kale. Massage with drizzle of olive oil and salt.
Step 8
Mix all dressing ingredients in blender and set aside.
Step 9
Top kale with veggies, chickpeas and dressing.
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