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Vegan
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Dairy-free
Kale Power Salad
Crunchy, creamy and dairy-free! Power up with this flavor packed salad.
Time
30 min
Serving Size
2
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Vegan
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Dairy-free
Ingredients
For the Caesar Dressing:
- 3/4 Cup Vegan Mayonnaise
- 1/2 Cup Silk Original Soymilk
- 3 Cloves Garlic, Minced
- 3 Tbsp Lemon Juice
- 1 Tbsp Low Sodium Soy Sauce
- 2 Tsp Dijon Mustard
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
For the Salad:
- 1 Can (15 Oz.) Chickpeas
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 4 Cups Chopped Kale
- 6 Brussels Sprouts, Chopped
- 1 Avocado, Sliced
- 1/2 Red Onion, Sliced
Directions
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Step 1
Whisk all dressing ingredients together until fully combined. Add more soymilk to thin consistency or more mayonnaise to thicken consistency. Refrigerate until use. Yields 1 1/2 cups. Store extra salad dressing in refrigerator for up to 3 days. -
Step 2
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
Step 3
Rinse and drain chickpeas, then pat dry with a paper towel. Transfer chickpeas to a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. -
Step 4
Bake for 20 minutes or until chickpeas are golden and crunchy. Set aside to cool slightly. -
Step 5
Combine kale, brussels sprouts, avocado and red onion in a large salad bowl and toss to combine. Add roasted chickpeas. Drizzle with prepared salad dressing and serve immediately.
