This salad is a flavor and texture gem. It is also incredibly filling, which is great because I usually can’t rely on just a salad for lunch or dinner to fill me up but this one does the trick.

It’s packed with all the veggies and the combination of kale, avocado and chickpeas really will leave you feeling full at the end. It would also be easy to add a protein to this because of the flavor profile. A black pepper steak, seared tuna or roasted chicken would all work great for this.

The soy ginger dressing is tangy and adds a nice saltiness. Make a big batch of this and keep for the rest of your salads throughout the week, you’ll thank yourself later!

Ingredients

Dressing

• 2 cloves of garlic, minced
• 3 TBSP soy sauce
• 2 TBSP rice vinegar
• 1 TBSP mirin
• 1 TBSP sesame oil
• 3 TSP ginger paste
• 2 TSP honey
• 1/2 cup neutral or olive oil

Salad

• 4-5 cups chopped kale, we used dinosaur but your favorite variety should work fine*
• 1 – 1 1/2 cups purple cabbage, sliced very thin
• 1-1 1/2 cups shredded carrots
• 1 – 1 1/2 cups cucumbers, sliced/chopped to your preference
• 1 cup of radishes, sliced
• 1 avocado, cut into chunks
• 1 15 oz can of chickpeas
• 1 – 2 TBSP of olive oil
• sesame seeds for sprinkling

Instructions

Classification: Weeknight

Combined cook and prep time: 40 minutes

• Preheat the oven to 400 degrees.
• Drain, rinse, and attempt to dry the chickpeas and lay them out on a sheet pan lined with a silicon baking mat or parchment paper*.
• Toss the chickpeas with olive oil and generously season with salt and pepper.
• Place the sheet pan on the middle rack of the oven and cook in 10-15 minute increments until the chickpeas shrink and get crispy, 35-45 minutes.*
• In the meantime, prep the salad dressing by adding all the ingredients into a jar of container with a tight-sealing lid. *
• Shake the dressing to combine and test for seasoning.
• Prep the veggies in a bowl and set aside.
• Once the chickpeas are done, and have cooled slightly, toss everything in a large bowl and adorn each serving with a sprinkling of sesame seeds.

Tips

• The measurements for the salad ingredients is a rough estimate, feel free to adjust for you flavor preferences or preferred salad size
• You obviously don’t need a silicon baking mat or parchment paper but ladies you ~ need ~ one.
• If you are already regularly roasting chickpeas and have a method you like please use it! I’ve found this method works for me based on our older oven and overactive smoke alarm, but definetely go with your preference there.
• The dressing lasts in the fridge for a few days afterwards so if you are a big salad eater I would definitely recommend making a double or triple batch