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Guest Post: Kale Crunch Salad

Kale Crunch Salad is one of my one of my most addictive salad recipes. I think it’s because the toasted, crispy chickpeas gives you the crunchy texture that
Jul 23, 2016 | Jesse Lane Lee

Kale Crunch Salad is one of my one of my most addictive salad recipes. I think it’s because the toasted, crispy chickpeas gives you the crunchy texture that our bodies crave from chips, and other fried foods. However, with this recipe, your crunchy cravings can be cured in a healthy way! I know a lot of people are skeptical about using kale in a salad, but I promise this fresh dish will turn you into a kale lover! The creamy dressing compliments the chickpea crunch, and the avocado adds those healthy fats that our body needs.

Local kale will be plentiful at the farmer’s market until the fall. It is a fabulous dark leafy green to incorporate into your salads because it is packed with antioxidants. Antioxidants help reduce inflammation and has been shown to have a protective effect against sunburns. If you plan on spending the day outside in the sun at the beach, pack this salad!

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For the salad
  • 1 can chickpeas, drained, rinsed and patted dry
  • 3 Tbsp sesame seeds
  • 3 Tbsp sunflower seeds
  • 3 Tbsp pumpkin seeds
  • 3 Tbsp coconut oil, melted
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp coriander, whole
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 large head kale, stems removed and chopped/torn into bit sized pieces
  • 2 avocados, diced
For the dressing
  • 3/4 cups raw cashews or 3/4 cup sesame seeds for a nut free version
  • 2 garlic cloves
  • 3/4 cup tahini
  • 2 tsp white miso paste
  • 1 tsp apple cider vinegar
  • 1 Tbsp lemon juice (1/4 a lemon)
  • 2 tsp nutritional yeast
  • 3 Tbsp coconut oil, melted
  • 1/2 cup water
  • 2 tsp tamari
  • 1 tsp pepper
  1. Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat.
  2. In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.
  3. Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the remaining dressing ingredients and blend until smooth. The dressing will be much thicker than regular salad dressing.
  4. In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.

What's your favourite food to bring with you on a fun-in-the-sun picnic? Share it with us in the comments below!

Jul 23, 2016 BY Jesse Lane Lee
Roberta   •   July 24, 2016

Sounds yummy.

Jesse Lane Lee   •   July 25, 2016

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