Description

This Massaged Kale Salad has chard for extra nutrition and berries to boost its antioxidant power! Chickpeas and quinoa add protein and bulk to this vegan salad.

Ingredients

Scale

For the Dressing

1/4 cup extra virgin olive oil
juice from 1/2 large lemon
1 tablespoon dijon mustard
1 tablespoon agave nectar (honey may be substituted)
large pinch of salt
large pinch of black pepper

For the Salad

1 (15 ounce) can chickpeas

1 tablespoon avocado oil

1/4 teaspoon salt

1 small bunch red kale, veins removed and roughly chopped

1 small bunch red chard, veins removed and roughly chopped

1 avocado

1/2 cup cooked quinoa

2/3 cup fresh blueberries

8 large strawberries, cut into small pieces

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 450 degrees.
Whisk together all of the ingredients to the dressing. Set aside.
Drain and rinse your chickpeas and dry them well. Place them on a rimmed baking sheet and add 1 tablespoon avocado oil and 1/4 teaspoon salt. Toss to coat. Roast them in the oven until they are crispy, about 10 minutes.
Meanwhile, put your kale and chard leaves in a large bowl. Add the whole avocado and use your hands to massage the avocado into the kale and chard leaves. Massage the leaves until they are just tender, but not mushy, about 1 minute.
Add the cooked chickpeas, cooked quinoa, blueberries, and strawberries to the greens and toss. Add the dressing and toss again so that everything is evenly coated with the dressing.
You can serve right away, but I like this best when it has about 30 minutes to chill in the refrigerator. Enjoy!

Notes

*Nutritional information is for 2 main-course servings. It serves 2-3 as a main course, so values will change if it serves 3. It serves 4-6 as a side.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 849
Sugar: 20 grams
Fat: 56 grams
Carbohydrates: 77 grams
Protein: 18.8 grams