- 1/2 cup of soaked then boiled organic chickpeas
- 6 kale leaves
- 10 tofu with fresh thyme ,cubes
- 2 tbsp of coconut aminos, original
- Optional: green onions and sesame seeds
Seasonings: salt & pepper
- Wash , dry out then divide the kale leaves using your hands.
- In a small pan, grill the tofu until they take a brown color.
- Transfer the kale, tofu to a small salad bowl then add the chickpeas.
- Drizzle with coconut aminos and enjoy!
You can add sesame seeds and green onions on top.