April 20th, 2024
Recipes
Kale Salad with Avocado and Chickpeas
Valentina P
- Difficulty
•
- Time 15"
Kale, arugula, avocado, chickpeas, and crunchy bread with a quick and creamy dijon dressing. The capers give this salad serious caesar salad vibes without the fuss of a complicated caesar dressing. Win!
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 3 handfuls dino kale
- 3 handfuls arugula
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 slices crusty bread (such as sourdough)
- 2 avocados, diced
- 3 tablespoons capers, drained For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons maple syrup
- salt and pepper, to taste
Instructions
- Step 1: Stir together the dressing ingredients in a small bowl or jar. Set aside.
- Step 2: Toast the bread in an oven or toaster until crunchy. Chop the bread into crouton-sized pieces. You should have about 1 handfuls worth.
- Step 3: Remove the hard stems from the kale and chop it into bite-sized pieces. Place the kale and arugula in a salad bowl and drizzle with some dressing. Use your hand to massage the dressing into the greens, until they soften.
- Step 4: Add in the chickpeas, toasted bread, avocado, and capers. Drizzle with more dressing, to taste. Toss to combine.
- Serve: Enjoy! Any extra dressing will last up to 1 week refrigerated.
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What you should eat next
Kale Salad with Avocado and Chickpeas
PT15M 3 handfuls dino kale 3 handfuls arugula 1 (15 ounce) can chickpeas, drained and rinsed 2 slices crusty bread (such as sourdough) 2 avocados, diced 3 tablespoons capers, drained 3 tablespoons extra virgin olive oil 2 tablespoons lemon juice 2 teaspoons dijon mustard 2 teaspoons maple syrup salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
