Have you ever wondered how your immunity affects your skin? The skin is the primary defence mechanism that protects your body from infections and viruses. So when your immune function becomes weakened, your skin becomes more vulnerable to inflammation, hypersensitivity and breakouts.
Many factors influence our immunity, and one of them is food! Kale – the main ingredient in this recipe is one of the most nutrient-dense foods on the planet! It can boost immune function by nourishing the body with anti-inflammatory nutrients and antioxidants.
Chickpeas are also a great source of essential vitamins, minerals and fibre, which are vital for proper immune function.
Apple adds freshness and extra crunch to the dish, boosting nutrient content further! I recommend leaving the apple’s peel on, as that’s where most of the nutrients are.
I recommend choosing organic tahini or at least one with no unnecessary additives for the dressing. Tahini is rich in skin-loving nutrients and fats, so little goes a long way.
This salad makes a perfect side salad to any dish or can be served on its own. It is my favourite lunch option at home
Immune-Boosting Kale Salad With Crunchy Chickpeas And Apples
- 1 bunch kale
- 1 tsp sesame oil
- 1 dash salt
- 1 can chickpeas drained and rinsed
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp olive oil extra virgin
- 1 dash salt
- 1 tbsp tahini
- 1 tbsp lime juice
- 1 tsp soy sauce
- 1-2 tbsp water
- 1/2 apple with skin
- Wash and dry all the ingredients. Destem the kale and rip the leaves into bite-sized pieces. Toss with sesame oil and salt. Massage with your hands until kale starts to soften.
- Drain and rinse chickpeas. Add them to an air-fryer basket with some paprika, cumin, olive oil and salt. Toss well. Set an air-fryer for 180 degrees for about 10-15 mins. You can also use an oven.
- To a bowl, add tahini, lime juice, soy sauce and water. Add water gradually to avoid the sauce getting too runny. If you want to avoid soy products, use salt instead of soy sauce.
- Thinly slice an apple.
- To serve, add kale, chickpeas and apple to the bowl. Drizzle the sauce over the salad, then toss well to coat. If not serving right away, store dressing, chickpeas, and salad separately until ready to serve.