KALE-SPINACH SALAD WITH SEASONED CHICKPEAS AND ROASTED GARLIC DRESSING

“How do you get your protein?” Please, a show of hands if you have heard this question more than 3 times?  Yes, I see you and I assure you you’re not alone.  I think it’s the number one question people ask me when they find out I’m vegan.  This recipe gives you a high-power protein salad and a kick a — dressing to go with it. You may want to consider it your meal instead of a side.  So many textures and bursts of flavour.  The creamy roasted garlic dressing is one of my favourites and will be yours too.  Go ahead, enjoy every bite!

Prepare the Roasted Garlic Dressing 4 – 6 hours before serving or night before to allow the flavours to develop.

Click on the recipe link HERE.

Bake the chickpeas:

Preheat oven 400F

Drain, rinse and dry chickpeas with paper towel and place in bowl.  Add other ingredients.  Toss to coat chickpeas and spread on lined sheet.

Bake for 30 – 45 minutes keeping a close eye on them the last 15 minutes so they do not burn.

They should be slightly golden brown and crispy.  Wait 2 – 3 minutes to add hot chickpeas to salad.

While chickpeas are baking prepare salad:

Wash and dry kale and spinach.  Tear bite-sized pieces of kale leaves discarding large stems.  Massage kale until tender (approximately 3 minutes) to help break down the kale cell walls.  This extra step of massaging will help tenderize this fibrous leaf.  Put kale pieces into a bowl and add baby spinach.   Coat greens with dressing.  Add warm chickpeas, tomatoes and sprinkle with sunflower seeds.

Drizzle more dressing on top.

Serve immediately.

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KALE-SPINACH SALAD WITH SEASONED CHICKPEAS AND ROASTED GARLIC DRESSING

  • Author: Carla's No Place Like Home
  • Prep Time: 4 - 6 hrs + 20 minutes
  • Cook Time: 30 - 45 minutes
  • Total Time: 5 - 7 hrs.
  • Yield: 6 large servings 1x
  • Category: main/side
  • Method: bake and toss
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

This recipe gives you a high-power protein salad and a kick a — dressing to go with it.  You may want to consider it your meal instead of a side.  So many textures and bursts of flavour.  The creamy roasted garlic dressing is one of my favourites and will be yours too.  Go ahead, enjoy every bite!


Ingredients

Scale

Prepare the Roasted Garlic Dressing 4 – 6 hours before serving or night before to allow the flavours to develop.

Click on the recipe link HERE.

Seasoned chickpeas:

Salad:

  • 6 cups of curly organic kale, approximately 4 large leaves
  • 2 handfuls of organic baby spinach
  • ½ cup cherry tomatoes, cut in quarters
  • ¼ cup organic raw sunflower seeds

Instructions

  1. Prepare the Roasted Garlic Dressing 4 – 6 hours before serving or night before to allow the flavours to develop.   Click on the recipe link HERE.

Bake the chickpeas:

  1. Preheat oven 400F
  2. Drain, rinse and dry chickpeas with paper towel and place in bowl.
  3. Add other ingredients.
  4. Toss to coat chickpeas and spread on lined sheet.
  5. Bake for 30 – 45 minutes keeping a close eye on them the last 15 minutes so they do not burn.
  6. They should be slightly golden brown and crispy.
  7. Wait 2 – 3 minutes to add hot chickpeas to salad.

While chickpeas are baking prepare salad:

  1. Wash and dry kale and spinach.
  2. Tear bite-sized pieces of kale leaves discarding large stems and vein of leaves.
  3. Massage kale until tender (approximately 3 minutes) to help break down the kale cell walls.  This extra step of massaging will help tenderize this fibrous leaf.
  4. Put kale pieces into a bowl and add baby spinach.
  5. Coat greens with dressing.
  6. Add warm chickpeas, tomatoes and sprinkle with sunflower seeds.
  7. Drizzle more dressing on top.
  8. Serve immediately.

Keywords: vegan salad, high protein salad

 

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