Have you ever wondered how your immunity affect your skin? The skin is the primary defence mechanism and has a vital role in protecting 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, vital for proper immune function. Apple adds freshness and extra crunch to the dish, boosting nutrient content even further! I recommend leaving the apple’s peel on, as that’s where most of the nutrients are.
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. For the dressing, I recommend choosing organic tahini or at least the one with no unnecessary additives. Tahini is very rich in skin-loving nutrients and fats, so little goes a long way.
For the salad:
Medium-size bunch of kale
1 tsp sesame oil
Dash of salt
For the crunchy chickpeas:
Can of chickpeas, drained and rinsed
2 tsp paprika
1 tsp cumin
1 tsp olive oil (spray oil for air-fryer)
Dash of salt
1 tbsp of tahini
1 tbsp of freshly squeezed lime juice
1 tsp low-sodium soy sauce
1-2 tbsp clean water
1 apple with skin, thinly sliced
- 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.