Corn Tortillas with Creamy Kale, Toasted Chickpeas and Ground Chicken

corntortillaskale

Everything happens for a reason right?

Clearly I was onto something when I bought the Food Life Sprouted Grain Tortillas the other day.

Why did I buy them you ask? Well, um, why not?

Truth be told, I am a sucker for trying anything and having never ha them before, I thought why not?

But then I bought them and they sat in my fridge for a couple days. (Let's just say that my enthusiasm tends to get the best of me. I do always have great intentions.)

And then I came across this recipe - Tortillas with Creamy Kale and Toasted Chickpeas.

Kale AND chickpeas? Done.

Wondering what kale, chickpeas and sprouted corn tortillas are doing together?

Keep reading.

Similar to what Renee Zellweger said to a one Tom Cruise in Jerry Maguire,

"{Jerry Maguire: I love you. You... you complete me. And I just... Dorothy: Shut up, [pause] Dorothy: just shut up. [Pause] Dorothy: You had me at "hello". You had me at "hello"."}

Except in this case, you had me at Chickpeas and Kale. What can I say? I'm a sucker for a leafy green veggie + a legume. Oh, and it gets better.

T H E  C H I C K P E A S  A R E  R O A S T E D.

Yup, my newest fave snack. Roasted Chickpeas.

(And for those of you whom have meat eaters in your life, I made some ground chicken on the side which was an easy and welcomed addition from my man.)

Tortillas with Roasted Chickpeas and Creamy Kale 2 cups cooked chickpeas 1 tbsp tamari 1 heaping tbsp avocado oil 2 tsp cumin powder 1 tsp vegan Worchestershire sauce Juice of 1 lime 1 head kale, stems removed and chopped into bite sized pieces, washed and dried Creamy raw dressing (recipe below) 4 corn tortillas

Simple, Creamy Raw Dressing (yields 1 ½ cups, or so)

1 cup cashews or walnuts 1 tbsp chia seeds 1 cup water 2-3 tbsp lemon juice ¼-½ tsp. salt (to taste) 1 pitted date 1 tbsp dried dill (optional)

Blend all ingredients in a high speed blender.

1. Toss chickpeas in the tamari, oil, Worchestershire sauce, lime, and cumin. Bake at 375 degrees for 35 minutes-ish.

2. Remove stems from kale and tear into bite sized pieces. Wash and dry. Massage with the creamy raw dressing (you’ll need about 1/2 cup dressing at least; keep adding till the kale is coated well and very soft).

3. Stuff each tortilla with about half cup each kale and chickpeas. Divide onto two plates, and serve with extra kale salad  (also great for leftovers!)

Corn Tortilla with Roasted Chickpeas and Creamy Kale

Thanks as always to Choosing Raw for the inspiration.