Chickpea Kale Salad

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Crispy, Crunchy Kale Salad

If you are a picky eater like me, kale probably isn’t your veggie of choice. I get it. A client recently wanted to incorporate more kale into her diet so I did some experimenting. Now I am hooked! I have found that the secret to a kale salad is the dressing. The perfect amount of citrus or vinegar is a game changer. The acidity helps break down the kale which makes it easier to chew and digest. I added a few other KEY ingredients and TA-DA! This by far is the best kale salad I’ve ever had!

Keywords: delicious kale salad, easy salad, vegan salad

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

SERVINGS: 2

INGREDIENTS:

FOR THE SALAD

6 cups of chopped kale

FOR THE DRESSING

1/4 cup lemon juice

1/4 cup apple cider vinegar

1/2 cup tahini (be sure NOT to use only the bottom part of the tahini bottle, it is too thick, and this will not turn out correctly. Mix it up!)

3 tbsp coconut aminos

1 tbsp avocado or olive oil

2 large garlic cloves, minced

1 tsp cumin

FOR THE TOPPINGS

1 can of chickpeas

1 tbsp of avocado or olive oil

1 tbsp of paprika

1 pinch of sea salt

1 tbsp of cayenne pepper

INSTRUCTIONS

1. Preheat the oven to 400.

2. Place all of the dressing ingredients in a blender. Blend until smooth.

3. Then, open the can of chickpeas and rinse.

4. In a bowl, toss the chickpeas with the other chickpea ingredients.

5. Bake in the oven for 35 minutes.

6. Once the chickpeas are done baking, mix the chickpeas, kale, and dressing.

7. Ta-da! Enjoy!

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