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Chilli Maple Roasted Chickpea & Almonds with Greens

A plant-based protein-rich salad that is layered with great flavours and textures. Swap out the greens for what’s in season.

  • Serves4
  • Cooks in 35 - 40 mins
  • Prep time 10 mins
  • Healthy Fats
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Vitamin E

    Vitamin E is a fat-soluble antioxidant nutrient that helps our body fight and prevent disease.  Vitamin E and supports healthy growth of skin, hair, brain, hormone and cellular functions

  • Blood Sugar Balancing
  • Bone Health


adds to shopping list

  • 1 can chickpeas - drain + rinse
  • 1 cup raw almonds
  • 2 tbsp chilli sauce*
  • 2 tbsp maple syrup
  • 2 tbsp black sesame seeds
  • 1 tsp salt + pepper
  • 1 tsp olive oil - extra virgin
  • 4 garlic cloves - chopped
  • 4 cups kale leaves
  • 4 cups green beans



Chilli Maple Roasted Chickpea & Almond with Greens




DRAIN & RINSE Chickpeas. MIX in a bowl with almonds, chilli sauce, maple, salt + sesame.


SPREAD out on a parchment paper-lined sheet pan in a single layer.


ROAST 20 mins, turn veg over; roast 15-20 mins more until crunchy and golden. Cool on the sheet pan they will become a little crunchier as they cool.


STEAM green beans for 3-4mins until tender.


HEAT FRY PAN add oil + garlic; cook 1 min. Add Kale and saute for 1 min to cook lightly. Turn off heat.


MIX greens beans, chickpeas and almonds with the sauteed Kale and serve.


Serving Ideas
with a drizzle of tahini
with Beet & Herb Hummus
as a side with falafels, grilled vegetables or meats.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*CHILLI SAUCE – use sriracha or another hot sauce you like or gochujang fermented chilli paste.


SWAP green beans for broccoli, romesco, cauliflower, zucchini, snap peas, sweet potato.


SWAP Kale for spinach, swiss chard, bok choy, stir fry greens, cabbage.

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