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Kale Crunch Salad

SaladsDairy Freegluten-freeVeganVegetarian

Ingredients

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
  • 1/2 cup water
  • 2 tsp tamari
  • 1 tsp pepper

Instructions

  • Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat.
  • 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.
  • 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.
  • In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.
Find this recipe and more at https://www.joyoushealth.com/25403-blog-guest-post-kale-crunch-salad/