Crispy Chickpea and Kale Salad

Holiday parties often bring an abundance of indulgent foods, but if you're looking for healthier options that are still festive and full of flavor, anti-inflammatory recipes are a great choice! These dishes are not only nutritious but also packed with ingredients that help reduce inflammation, making them perfect for balancing out the more decadent foods typically found at holiday gatherings.

Why it's anti-inflammatory: Kale is packed with antioxidants and anti-inflammatory properties, and chickpeas are a great source of plant-based protein and fiber.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tbsp olive oil

• 1/2 tsp cumin ground

• 1/2 tsp smoked paprika

• 1 bunch kale, stemmed and chopped

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 tbsp water

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread the chickpeas on a baking sheet and drizzle with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes, shaking the pan halfway through, until crispy.

2. While the chickpeas roast, massage the kale with a little olive oil and salt to soften it.

3. In a small bowl, whisk together tahini, lemon juice, and water until smooth.

4. Toss the kale with the tahini dressing and top with the crispy chickpeas.

5. Serve immediately for a warm and crunchy salad.