Ingredients

The following ingredients have 4 Servings
  • 1 head kale* (any variety, I used curly (about 4-5 heaping cups chopped))
  • 1 can chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 large avocado
  • 1/2 cup hemp hearts
  • 1/4 cup water
  • 1/4 cup non-dairy milk
  • 1 tbsp lemon juice (about 1/2 lemon)
  • 1 tbsp apple cider vinegar
  • 2 large cloves of garlic
  • 1 tbsp dijon mustard
  • 1 tbsp nutritional yeast
  • 1/2-1 tsp sea salt
  • 1/4 tsp black pepper

Instruction

  • Preheat oven to 400 degrees Fahrenheit. 
  • Add the drained, rinsed, and dried chickpeas to a large bowl. 
  • Sprinkle with olive oil, salt and garlic and toss until well coated. Add to a baking sheet lined with parchment paper. 
  • Bake for 35 minutes, turn the oven off, and then let sit in the oven for an additional 15-20 minutes to crisp.
  • While the chickpeas are cooking, prepare the rest of the salad. Remove the stems of the kale and chop the leaves into very small pieces.
  • Add to a colander and run under warm water. While the water is running, massage the kale with your hands to help break it down. 
  • Transfer to a large mixing bowl and dry the kale using a towel. 
  • To make the dressing, add all ingredients into a high speed blender and process until smooth. Taste, and adjust seasonings as desired. 
  • Toss the dressing with the kale, and use your (clean) hands to massage the dressing into the kale.
  • Add the chickpeas, sliced avocado, parmesan and enjoy!