Salads/ Vegan

Kale, Berry, & Chickpea Summer Salad (vegan)

kale-strawberry-chickpea-salad

Ahhh, fresh summer produce. There’s nothing like the taste of food from the earth. This salad is packed with nutrient-dense produce from the local farmer’s market, full of fiber, vitamins, and SIMPLY GOOD TASTE.

This salad is the perfect crunch for those hot, unbearable summer days. Sometimes you just need a sweet and savory cool salad to get you fueled through the day. The best part of this salad? It’s super hydrating. The cucumber and strawberries in this salad are high in water – providing hydration for your cells – much needed this summer. This salad can be mixed up too – try blueberries or raspberries in place of strawberries!

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Kale, Berry, & Chickpea Summer Salad (v)


  • Author: Caroline

Description

This delicious summer salad is packed with fresh produce – flavorful and healthy! Plant-based protein, healthy fats, fiber, and vitamins & minerals to keep you feeling vibrant. Gluten Free & Vegan.


Scale

Ingredients

For the Roasted Chickpeas:

  • 1 can unsalted chickpeas, drained & rinsed
  • 1.5 TBSP olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

For the Salad:

  • 1 TBSP olive oil
  • 1/2 lemon, juiced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups torn & stemmed dinosaur or lacinato kale
  • 1/2 cup cucumber, chopped
  • 1/2 sliced strawberries
  • 1/2 cup chopped bell pepper
  • 2 TBSP chopped raw almonds
  • 1/2 avocado, sliced
  • 1/3 cup Roasted Chickpeas

Instructions

To make the Roasted Chickpeas:

  1. Preheat oven to 400 degrees.
  2. Spread rinsed chickpeas over multiple layers of paper towels and pat dry.
  3. Add to baking sheet and drizzle with olive oil.
  4. Bake for 30 minutes.
  5. Remove pan from oven, add seasonings, and bake again for 15-20 minutes or until crisp and crunchy (watch to prevent burning).
  6. Let cool. Able to store in an airtight container for up to 7 days.

To make the Salad:

  1. In a medium size bowl, add olive oil, lemon juice, salt and pepper. Add kale and massage until soft.
  2. Chop cucumbers, bell pepper, strawberries, and almonds and the add to kale, continue to toss until coated.
  3. Add salad to plate and top with roasted chickpeas and sliced avocado. Enjoy!

You’ll find me snacking on this salad poolside for lunch – trying my best to stay cool in this insane SC heat. 

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