Vegan Kale Salad
This vegan kale salad is healthy, easy to make, and served with the best salad dressing ever!
Ingredients
Salad Ingredients
- 5 oz shredded kale 120 g
- 1 small onion chopped 60 g
- 1 avocado cut into cubes
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Chickpeas Ingredients
- 1 can chickpeas drained and rinsed 400 g
- 1 tbsp olive oil
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1 pinch salt
- 1 pinch back pepper
Dressing Ingredients
- 1/2 cup soy milk
- 1/2 cup and 2 tbsp grapeseed oil
- 1 tbsp apple cider vinegar
- 1 garlic clove roasted
- 1 pinch of salt
Instructions
- Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
- Into a mixing bowl, add the chickpeas, olive oil, 1 tsp of paprika, garlic powder, salt, and pepper, and combine everything.
- Transfer the chickpeas to the baking pan and bake them for 20 minutes. After 20 minutes, add another tsp of paprika, mix, and cook for more 10 minutes. Shake the pan every once in a while to prevent over-browning.
- Add the kale into a large bowl with 1 tbsp of olive oil and massage it for about 5 minutes or until it becomes tender.
- Add the avocado cubes, chopped onion, baked chickpeas, salt, and pepper into the bowl and mix everything.
- Add all the dressing ingredients into a small food processor and blend until smooth.
- Add the desired amount of dressing on top of the salad and serve immediately.
Notes
Massaged kale salad will keep in the fridge in an airtight container for up to 3 days.
You can store the salad dressing in the refrigerator in an airtight container for up to 5 days and use it in other salad recipes.
This salad is perfect for preparing a healthy meal in advance. If you would like to meal prep this salad, store all the ingredients in different containers to make sure it doesn't become soggy.