Smooth, velvety kale is contrasted with the crunch of chickpea crumble in this colorful salad.
- Made with 4.5 oz Plenty Baby Kale
- Serves 2
- Vegetarian
Ingredients
- 1 can chickpeas, rinsed, drained, and dried
- 1 tbsp olive oil
- 1 tsp Moroccan thyme
- ½ tsp garlic powder
- Salt to taste
- 1 container of Baby Kale
- 1 cup cherry tomatoes, sliced in half
- 1 orange bell pepper, diced
- 1 cup sweet corn (I prefer it charred but it’s good either way)
- ½ cucumber, diced
- 1 cup purple cabbage, shredded
- 1 watermelon radish, cut into matchsticks
- Optional: soft boiled eggs, cut into quarters
Directions
Preheat the oven to 400 degrees.
Make the chickpea crumble: Add chickpeas to a food processor and pulse until crumbs form. Add the crumbs to a baking sheet and toss with oil, Moroccan thyme, garlic powder, and salt. Bake for about 22-25 minutes, until golden brown and crispy.
Assemble the salad: While the chickpeas crumbs are in the oven assemble the salad. Toss the baby kale with your dressing of choice until well coated. Add all remaining ingredients and finish with the chickpea crumble.
