Description
A vibrant salad bursting with flavor, featuring nutrient-dense ingredients and a zesty tahini dressing, perfect for enhancing your mood.
Ingredients
Scale
- 2 bunches of lacinato kale, thinly sliced
- 1 can of chickpeas, rinsed and drained
- Avocado oil (for coating the chickpeas and massaging the kale)
- 3/4 cup toasted sourdough breadcrumbs
- 1/4 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1 large ripe avocado, diced
- 1/4 cup tahini
- 1/3 cup thick coconut yogurt
- 2 tablespoons dijon mustard
- Juice of 1/2 large lemon
- 1/4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon miso paste
- 1 teaspoon maple syrup
- Sea salt and pepper, to taste
- Quinoa flatbread
- 1 1/4 cup quinoa, rinsed and soaked (6–24 hours)
- 1 teaspoon garlic powder (for flatbread)
- 1 teaspoon onion powder (for flatbread)
- 1/2 teaspoon sea salt (for flatbread)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chickpeas with avocado oil until evenly coated. Spread on a baking sheet and roast for 20-25 minutes or until crispy, tossing halfway through.
- Whisk together tahini, coconut yogurt, dijon mustard, lemon juice, water, garlic powder, onion powder, and miso paste until smooth, adjusting consistency with more water if necessary.
- Massage the thinly sliced kale in a bowl with a tiny bit of oil to enhance texture and flavor.
- Add roasted chickpeas, toasted breadcrumbs, pumpkin seeds, hemp hearts, and diced avocado to the kale. Pour in the dressing and toss to combine.
- Divide the salad among serving plates, drizzling with any remaining dressing if desired. Enjoy!
- For quinoa flatbread, blend quinoa, garlic powder, onion powder, and sea salt until a thick paste forms. Spread onto a parchment-lined baking pan and bake at 350°F for 22-25 minutes.
Notes
Garnish with fresh herbs or extra pumpkin seeds for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan salad, kale salad, healthy recipe, Caesar salad, chickpeas, tahini dressing
