Vegan Kale Salad with Crispy Chickpeas

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If you're not a kale salad person... you will be after trying this recipe! The creamiest dressing, paired with toasted crispy chickpeas and roasted mushrooms... I'm salivating already! This is the perfect summer salad recipe. Prepare it the day beforehand and let the kale marinate in the dressing for an even tastier experience!

Ingredients:

(Serves 1) 

✘ 4 medium-sized stalks of kale (de-stemmed) 

✘ 6 cremini mushrooms (diced into fours)

✘ 1 cup cooked chickpeas

✘ 1 cup cherry/grape tomatoes (diced into fours)

✘ handful of hemp seeds

✘ 1.5 tsp garlic powder

✘ 1/2 tsp smoked paprika

✘ pinch of curry powder

✘ salt and pepper

✘ 1.5 tsp maple syrup

CREAMY GARLIC DILL DRESSING:

✘ 1 tsp garlic powder

✘ 1/2 tsp dried dill (if you don't like dill, just leave it out!)

✘ 2 tbsp tahini

✘ 1 tbsp maple syrup

✘ 1 tbsp lemon juice

✘  2-3 tbsp water (to thin... this will depend on the consistency of your tahini)

Instructions:

1. Preheat oven to 450F

2. In a medium-sized bowl add chickpeas and diced mushrooms. Add all spices and maple syrup. Stir until everything is evenly coated. Spread out evenly onto a lined baking sheet. Bake for 10 minutes.

3. Chop kale into small bite-sized pieces and transfer into a salad bowl. Using your hands, massage the kale for a few minutes until the kale has turned a nice dark green colour and appears "wet" (this brings out the oils in the kale and makes it nice and tender).

4. In a small bowl mix together the ingredients for the dressing (excluding the water). Slowly add in water until a thin consistency is reached.

5. Add the dressing to the kale and toss until all the kale is coated. Transfer to a serving bowl.

6. Add your chopped cherry tomatoes, chickpeas and mushrooms, and top it off with a sprinkle of hemp seeds!

 

Enjoy!
For the video tutorial see video below (YouTube: Maddie Lymburner):

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