Healthy with Jodi

cup cashew butter

Asian Chick Pea Kale Salad Recipe

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    Asian Chick Pea Kale Salad

    Vegan, Gluten Free

    Happily Serves 4

    VEGETABLES

    1 large bundle finely chopped kale  (steamed and drained)

    1 cup finely grated carrots (steamed)

    2 cups finely shredded red cabbage (Steamed)

    DRESSING

    1/4 cup cashew butter (or sub sunflower butter)

    1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

    1/4 cup sesame oil

    3 Tbsp maple syrup

    Sea salt or 1 Tbsp tamari or coco amigos

    CHICKPEAS

    1 Cup soaked and dried chickpeas (or sub Mung beans)

    2 Tbsp sesame oil or avocado oil

    2 tsp maple syrup

    1 garlic clove

    optional: red pepper flakes or chili powder

    Preheat oven to 425

    When preparing chickpeas, make sure they are dry – this will help them crisp up.

    In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

    To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

    Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

    To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days