Hi All! Welcome to my clean eating vegetarian blog! I love clean food and food we can eat that fuels us for whatever we have ahead for our day or week. It can sometimes be a challenge to constantly find recipes that are healthy, satisfy all of the dietary needs of your family and also help you feel full so you don’t reach for the potato chips later. This salad checks all of those boxes and BONUS, it’s DELICIOUS! So good that you will want to make it weekly, maybe even daily if you are that into it. I promise, it really is that good. I tweaked the recipe a little from the original version since I needed to reduce the calories and up the protein due to my new workout obsession which is a post for another day, ha ha!
So in an effort not to waste all of my devoted time in the gym, I crafted this healthier, lighter version of one of my favorite salads from www.minimalistbaker.com. Check her blog out as well, it is pretty incredible and all recipes I have tried so far have been outstanding. BLOG GOALS Anyone?
Onto this incredible green dish that may even surprise your family and friends, it so A-MAZING!
First off, you want to drain the chickpeas and let them dry out for a few minutes.
Then prep your beautiful Kale. Chop it into ribbons or any size you like, rinse it good and send it for a trip in the salad spinner to remove any excess grit or dirt.
Then the most important step of all. PLEASE, PLEASE, PLEASE massage your kale. It will remove the bitterness, increase the earthy bold taste and help you digest it better. I actually do this a few times as week since I eat a lot of kale and it only takes a few minutes to make it go from ho-hum to GR-EAT!
Next, let’s tend to those chickpeas that are waiting so patiently to be spiced and baked.
I love this spice blend so much I COULD KISS IT! The combination is just so flavorful and a perfect match for the chickpeas. And those colors. OMG! I guess I should disclose what I used in this blend. Garlic powder, onion powder, garam masala, ground turmeric, and chili powder. Sometimes I also add in ground ginger or paprika if I have it. You can certainly mix it up depending on what you have on hand.
Next, I drizzled a little olive oil on the chickpeas and then mixed in my spice blend and baked them to golden perfection.
While the chickpeas baked, I gathered the ingredients for the dressing. Very simple, just olive oil, lemon juice, a little maple syrup, garlic and salt and pepper. I Added that to my kale along with some chopped red onion and pumpkin seeds, mixed it up and tossed in the baked, spiced chickpeas and it was heavenly.
- 1 bunch of kale
- 1/2 red onion, diced
- 1/2 cup pepitas
- 1 15oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/3 cup raw cashews
- 2 tablespoon hulled hemp seeds
- 1 garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt to taste
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion powder
- 1 Tablespoon Turmeric
- 1 Tablespoon Chili Powder
- 1 Tablespoon Garam Masala
- 2 tablespoons olive oil
- 2 tablespoon lemon juice (fresh squeezed)
- 2 cloves of garlic, minced
- 1 tablespoon maple syrup
- First, drain and rinse the chickpeas and set them aside to dry for a bit.
- Preheat the oven to 375F degrees.
- Rinse the kale, chop it and run it through the salad spinner to remove any excess grit or dirt, then place it in a salad bowl.
- Add the onions and pepitas.
- Place the chickpeas into a bowl, drizzle with a tablespoon of olive oil and mix in the spice blend. Stir, to ensure all of the chickpeas as well coated and place in the oven for 20 minutes, until you can smell the spices.
- Meanwhile, make the dressing. Add all ingredients to a small mixing bowl and whisk until fully combined.
- Add the dressing to the salad and toss to coat.
- Once the chickpeas are done baking, remove them from the oven, let them cool for 5-10 minutes, then toss them into the salad along with the nut and seed parmesan. Serve and enjoy!