Crispy Chickpea Salad with roast bell pepper

 

 https://betterfoodguru.com/crispy-chickpea-chopped-salad/

Ingredients

  

For Crispy Chickpeas

• 2 15 oz cans chickpeas drained
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garlic powder
• 1 pinch salt

For Salad

• 3 cups escarole or any hardy lettuce, chopped
• 1 roasted orange bell pepper roasted and chopped
• 2 cups green cabbage shredded
• 2 cups red cabbage shredded
• ¼ cup parsley chopped
• ¼ red onion sliced

For Dressing

• ½ cup sesame tahini
• ¼ cup water
• 2 lemons juiced
• ½ tsp garlic powder
• ¼ tsp salt
• 1 tsp maple syrup

Instructions

 

For Crispy Chickpeas

• Preheat oven to 400
• Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.

For Salad

• Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.

For Dressing

• Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy

Assembly

• Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.

 

Kale Salad with Dijon Dressing

 

 https://betterfoodguru.com/wprm_print/the-best-kale-crunch-salad

 

Ingredients

  

Salad Ingredients

• 4 cups kale washed, stemmed and chopped (about 1 bunch)
• 3 carrots peeled and shredded
• 2 cups red cabbage shredded
• ½ cup sliced almonds unsalted
• 15 oz white beans drained

Dressing Ingredients

• 1 tbsp dijon mustard
• 2 tbsp pure maple syrup
• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 pinch salt
• 1 pinch fresh ground black pepper

Instructions

 

• Prepare kale, carrots and cabbage by washing and chopping
• Make the dressing by combining dijon mustard, extra virgin olive oil, apple cider vinegar, pure maple syrup, salt and pepper.
• Optional step: Massage kale. In a large bowl, add the kale and 2 tablespoons of the dressing. Massage the dressing into the kale for 2-3 minutes until the leaves become tender.
• Add carrots, cabbage, beans and almonds to the kale. Pour remaining dressing over it and toss until well combined.
• Enjoy within 3-4 days when refrigerated and covered properly.