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–+ servings
Kale Crunch Salad

Kale Crunch Salad: A Flavor-Packed Vegan Delight

Kale Crunch Salad is a vibrant, nutrient-filled dish that is entirely vegan and gluten-free, making it an excellent choice for healthy meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Kale massaged for tenderness
  • 2 cups Cabbage chopped
  • 1 medium Red Pepper chopped
  • 1 can Roasted Chickpeas or store-bought crispy chickpeas
  • 1/4 cup Seeds (Sunflower & Pepitas) any preferred seeds or nuts
For the Dressing
  • 1/4 cup Peanut Butter or sunflower seed butter for nut-free
  • 2 tbsp Soy Sauce
  • 1 clove Garlic minced
  • 1 tbsp Ginger grated
  • 1 tbsp Vinegar adjustable based on taste

Equipment

  • Oven
  • Large Bowl
  • baking sheet
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Rinse and drain a can of chickpeas, then pat them dry with a paper towel to remove excess moisture. Toss the chickpeas with olive oil, salt, and spices. Spread evenly on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
  2. Remove tough stems from kale and tear leaves into bite-sized pieces. In a bowl, drizzle with olive oil, salt, and lime juice. Massage for 2-3 minutes until tender.
  3. Chop cabbage and red pepper, add to the bowl with kale. Include seeds for extra crunch, then toss everything gently.
  4. Whisk together peanut butter, soy sauce, garlic, ginger, and vinegar in a separate bowl. Adjust consistency with water if needed.
  5. Once chickpeas are roasted, assemble your salad. Drizzle dressing over kale and veggies, tossing gently to coat, and top with chickpeas.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 18000IUVitamin C: 120mgCalcium: 80mgIron: 3mg

Notes

To maintain crunch, store kale and veggies undressed. Make extra dressing for leftovers or as a veggie dip. Roasted chickpeas can be seasoned and frozen for future use.

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