DETOX SALAD WITH KALE, ROASTED CHICKPEAS, BEETROOT & AVOCADO by The Awesome Green
Author: The Awesome Green Recipe type: Salad Cuisine: Vegan Serves: 2
Ingredients 2 cups kale, roughly chopped
½ cup fresh mixed greens (chard, arugula, spinach, beet greens or any available)
1 small broccoli head, finely chopped
1 medium beet, cut into cubes
½ medium head red cabbage, finely chopped
1 red onion, diced
1 avocado, peeled, pitted and cut into slices
1 tbsp cup lightly toasted walnuts, crushed
1 tbsp lightly toasted mixed seeds
5-4 fresh mint leaves
1 tbsp hemp hearts
2 tbsp lemon juice
2 tsp extra virgin olive oil
Pinch sea salt
For the roasted chickpeas
1 cup cooked chickpeas (you can use canned)
1 tsp turmeric powder
½ tsp cumin
¼ tsp cayenne
2 tsp coconut oil
Instructions Preheat the oven to 175C/356F.
Add the chickpeas onto a baking sheet lined with parchment paper.
Add the spices and drizzle with coconut oil, toss to combine and roast for 20 minutes, until they turn crunchy on the outside. Remove from the oven and set aside to cool.
In a large bowl add the vegetables, avocado, chickpeas, greens and seeds, and mix to combine.
Drizzle with lemon juice and olive oil, season with salt and toss to combine.
Set aside for 10 minutes to allow the flavours to combine, then serve.