Detox Kale Salad
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Crispy Chickpeas
  • 1 can chickpeas, drained, rinsed, and patted dry
  • 2 tbsp. olive oil
  • 2 tsp. garlic salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. smoked paprika
Dressing
  • ⅓ cup olive oil
  • ⅓ cup apple cider vinegar
  • 2 inch piece fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1 tbsp. honey
  • ½ tsp. freshly ground black pepper
Salad
  • 1 bunch kale, stems removed, cut into small pieces
  • 2 large carrots, peeled and julienned
  • 1 cup shredded purple cabbage
  • 8 oz. cooked beets, cut into quarters*
  • 1 ripe avocado, cubed
  • 2 oz. goat cheese
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil. Spread the chickpeas on the prepared baking sheet. drizzle with 2 tbsp. olive oil, then sprinkle with garlic salt, pepper, and smoked paprika. Toss with your hands to combine.
  2. Bake for 15-20 minutes until crispy. Remove to cool.
  3. Meanwhile, make the dressing. To a food processor, add ⅓ cup olive oil, apple cider vinegar, ginger, garlic, salt, honey, and pepper. Blend to combine.
  4. Place kale in a large bowl and drizzle with half the dressing. Use your hands to massage the dressing into the kale, ensuring it's evenly coated. To the bowl, add the carrots, cabbage, beets, and avocado. Drizzle with the remaining dressing and toss to combine. Serve topped with crumbled goat cheese.
  5. Enjoy!
Notes
*I use Love Beets brand for this recipe, but canned beets will also work well. Or you can take the extra steps to buy them raw and cook them yourself!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/detox-kale-salad/