Hey Everyone! I hope that you have all been enjoying your summer! What have you gotten up to? I mentioned in my last post that one of my goals with writing this blog is to make healthier versions of "junk food" and show that it does not have to taste bad.. whether you have dietary restrictions like I do, are plant based or are just looking for healthier recipes it is important to me to show a different side of "healthy eating". With that being said, I think that there is something so nice about a fresh, healthy salad! There were so many different flavors and textures in this salad which made it really interesting and one of my favorite salads that I made over the summer! Keep reading for the recipe!
Kale Salad with Crispy Chickpeas and Coconut Bacon
Prep Time: 15 minutes/Cook Time: 15 minutes/TOTAL TIME: 30 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salad/Healthy
Lemon Tahini Dressing:
*2 Tbsp of Tahini
*2 Tbsp of Olive Oil
*1 Tbsp of Coconut Aminos (or GF Soy Sauce)
*Lemon Juice (and Zest) of One Lemon
*2 Cloves of Garlic (Minced)
*2 tsp of Ginger (Minced)
*Dash of Liquid Sweetener
*Salt to Taste
*Pepper to Taste
*1 Can of Chickpeas
*1 Cup of Unsweetened Coconut Flakes
*2 Tbsp of Coconut Aminos (or GF Soy Sauce)
*2 Tbsp of Sesame Oil
*1/4 tsp of Piri Piri
*Preheat oven to 425 Fahrenheit
*Take the chickpeas out of the can and lay them to dry on some paper towel. Once they have dried, place them on a parchment lined baking sheet along with the coconut flakes. In a small mixing bowl, whisk together the coconut aminos, sesame oil and piri piri seasoning. Pour mixture over the chickpeas and coconut and mix together with your hands to coat evenly. Bake for 10 minutes until the chickpeas and coconut start to brown, stir and then bake for another 5 to 7 minutes until the chickpeas are crispy.
*Chop up the kale and place it into a large salad bowl. With a tablespoon of olive oil, massage the kale thoroughly. This is an important step as it really helps with reducing the bitterness of the kale and it makes your salad a little less rough. Set kale aside to marinade.
*While the chickpeas and coconut are baking, chop up your broccoli, cabbage, parsley, cilantro, grapefruit and avocado and place in the salad bowl with the kale. I did not include measurements with the veggies as I think it is up to you how much salad you want!
*In a salad dressing container, add the tahini, olive oil, coconut aminos, lemon zest and juice, minced garlic, minced ginger, liquid sweetener, salt and pepper along with a tablespoon of hot water. Shake to mix. Depending on the consistency of the dressing, you may want to add another tablespoon of water but it is up to you how thin or thick you prefer the dressing!
*Once the chickpea/coconut mixture has finished baking, allow to cool for 5 minutes before adding it to the salad
*Add all the ingredients to the salad bowl, mix together and serve immediately. Enjoy!
I hope that you have enjoyed this recipe, it was a lot of fun to make. Like I mentioned, there are lots of different flavor combinations in this salad which make it really unique. I really enjoyed the crunchiness of the broccoli and cabbage paired with the tartness of the grapefruit and the dressing. This salad would go great with my Roasted Cauliflower Salad with Maple Balsamic Dressing to bring to an end of summer BBQ or to pack for lunches (just make sure you pack the dressing separately and put on once ready to eat).
I am curious what you guys want to see me make, leave me a comment and let me know!
Hope you all have a great week!