This plant-based salad is made with roasted chickpeas and is full of healthy fats and proteins. I love the idea of making a vegan ranch dressing using tofu for some extra protein!
Ingredients
Recipe serves 4-6
Ingredients for the salad
6 cups green kale, stalks removed, washed and chopped. (Note- to get the most tender kale salad, I like to add a squeeze of lemon juice and 1 tbsp of olive oil or avocado oil to the kale and get in there with your hands and give it a massage for about a minute or until the kale feels tender)
1 treviso radicchio, washed and chopped
1 (796ml) can chickpeas, drained and rinsed
2 tbsp olive oil
1/2 tsp apple cider vinegar
seasonings- 1/2 tsp each of salt, garlic powder, paprika, black pepper
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hemp hearts
Ingredients for the vegan ranch dressing
1 block silken tofu
3 tbsp apple cider vinegar
2 tbsp lemon juice, freshly squeezed
1 tsp salt
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley
3/4 tbsp warm water
Preparation
Preparation for salad
To roast the chickpeas- pre-heat oven to 375ºF. Line a baking sheet with parchment paper. Set aside.
Add the chickpeas, oil, apple cider vinegar, and seasonings to a medium bowl. Stir well and place on baking sheet. Roast for 30-35 minutes or until chickpeas have a slight crunch.
Add prepared kale, radicchio, seeds and hemp hearts to a large bowl and set aside.
Preparation for dressing
In a blender, combine all ingredients for the dressing and blend until smooth. Adjust salt to your liking.
Pour dressing over salad and toss well. Add the chickpeas and give it another quick toss.
ENJOY!
Thank you to @plantyou for the inspiration.
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