Why I make this salad (almost) every weekday 🥗

Ingredients

• 2 cans Chickpeas (15 oz (425 g) each, drained, rinsed, and patted dry)
• 4 teaspoons Olive Oil (Extra‑virgin, divided between chickpeas and walnuts)
• 1 teaspoon Kosher Salt (Divided between chickpeas, walnuts, and kale)
• ½ teaspoon Black Pepper (Freshly ground, divided as needed)
• 1.5 cups Walnuts (Whole walnuts, roughly chopped)
• 1 bunch Kale (About 6 cups, stems removed and sliced very thin)
• 1 tablespoon Lemon Juice (Freshly squeezed, for massaging kale and vinaigrette)
• ½ large head Cabbage (Green cabbage, core removed and sliced very thin)
• 3 tablespoons Red Wine Vinegar (Base of the vinaigrette)
• 1 clove Garlic (Minced for vinaigrette)
• ¼ teaspoon Red Pepper Flakes (Adds a hint of heat to the dressing)
• ¼ cup Extra Virgin Olive Oil (Emulsifies the vinaigrette)
• 1 medium Carrot (Shredded, optional mix‑in)
• ½ pepper Red Bell Pepper (Thinly sliced, optional mix‑in)
• ½ cup Sauerkraut (Homemade or store‑bought, adds probiotic crunch)
• ½ fruit Avocado (Diced, adds creaminess and healthy fats)
• ¼ cup Vegan Feta (Violife brand, crumbled (optional))
• 2 tablespoons Fresh Parsley (Chopped, optional garnish)
• ½ cup Tofu Curry Nuggets (Store‑bought Hodo Foods Thai curry nuggets, optional protein boost)

Instructions

1. Prepare Chickpeas

   Drain, rinse, and pat dry two cans of chickpeas. Toss them in a mixing bowl with 2 tsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper, using your hands to coat evenly.

   Time: PT5M

2. Roast Chickpeas

   Spread the seasoned chickpeas in a single layer on a parchment‑lined sheet pan. Roast in the top third of a pre‑heated oven at 425°F for 30‑35 minutes without stirring.

   Time: PT35M

   Temperature: 425°F

3. Prepare Walnuts

   Measure 1½ cups of walnuts. Roughly chop if whole, then toss with 2 tsp olive oil and ½ tsp kosher salt in a separate bowl.

   Time: PT3M

4. Roast Walnuts

   When the chickpeas have about 12 minutes left, reduce oven temperature to 350°F, add the walnut mixture to the same sheet pan (or a second pan) and roast for 12 minutes, stirring halfway through.

   Time: PT12M

   Temperature: 350°F

5. Massage Kale

   Remove the thick stems from the kale bunch, then stack leaves and slice as thinly as possible. Place sliced kale in a bowl, add 1 tbsp lemon juice and ½ tsp salt, and gently massage with your hands for 30‑45 seconds until the leaves soften and darken slightly.

   Time: PT5M

6. Slice Cabbage

   Quarter a large green cabbage, discard the core, and slice the leaves very thin using a knife or mandoline. Transfer to a large zip‑top bag or container.

   Time: PT5M

7. Make Red‑Wine Vinaigrette

   In a small bowl whisk together 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 minced garlic clove, ¼ tsp red pepper flakes, and a pinch of salt. Slowly drizzle in ¼ cup extra‑virgin olive oil while whisking until emulsified.

   Time: PT3M

8. Cool Roasted Elements

   Remove the chickpeas and walnuts from the oven and let them cool on the sheet pan for about 5 minutes before transferring to storage containers.

   Time: PT5M

9. Assemble Salad

   In a large bowl combine the massaged kale and sliced cabbage. Drizzle with 2‑3 tbsp of the vinaigrette and toss by hand until evenly coated. Add the roasted chickpeas, walnuts, shredded carrot, sliced red bell pepper, sauerkraut, diced avocado, crumbled vegan feta, and chopped parsley. Finish with a pinch of black pepper and adjust salt if needed. Toss gently and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

18 g

Fiber

20 g