This chopped Kale salad, complemented with some sweet plantains and roasted chickpeas is a keeper. Sweet,a tart spicy and just one heck of a hearty plate. Can be enjoyed without the accompaniments if you’re a raw vegan but plantains always have a home on my plate.
THE KALE
No wilt here! You hear the crunch? Give it an attempted squeeze. Hear it? That’s what your going for. Kale is quite robust compared to other salad greens so we are really chopping the leaves here. Some say massage the kale. We are massaging with the knife so chop on. Almost minced. A food processor will do great here too.
Giving it a little more body with some cauliflower. Finely chop too. Almost like cauliflower rice consistency. Now we bring in a some extra crunch and kick from red onions; a little sweet and tart from craisins.
THE DRESSING
Combine all in a bowl and give it a nice mix. I used my hands, so we give the kale a little more of that massage.
CHICKPEAS
The croutons of the salad. Cut roasting time if you want a less crunchy bite. Simply seasoned with your favorite dry rub and some olive oil. Used my suya spice mix here . You can use canned chickpeas , but I do recommend you peel them. I cook my chickpeas, salted in the instapot.
PLANTAINS
Simply slice and deep or pan fry. Great addition but optional.
From here on , you can build this chopped kale salad to your liking. Bowl or platter, adding more to the bowl. Hope you enjoy it as much as we did.
Chopped Kale Salad with Roasted Chickpeas/Plantains
Ingredients
- 2 cups of finely Chopped Kale Lightly packed
- 1 cup of chopped cauliflower
- 1/4 cup chopped dried craisins (sweetened)
- 1/4 cup chopped red onions (or less)
- 1 ripe plantain sliced
Chickpeas
- 2 cups cooked chickpeas (salted)
- ~1 Tbsp olive oil
- 1/2-1 Tbsp Suya Spice (depends on how spicy you'll want the chickpeas)
Salad Dressing
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp yellow mustard
- 1 Tbsp Vegenaise
- 1 tsp raw honey
- salt and black pepper to taste
Instructions
chickpeas / Plantain
- Pre heat oven to 375. In a bowl add chickpeas, olive oil and suya spice. Mix well until well covered with the rub. Transfer to a lined baking sheet and bake for 20 -30 minutes giving it an occasional gentle shake . Set aside. Slice and pan/ deep fry plantains. Set aside,
Salad
- Combine, kale , cauliflower, onions and craisins in a large salad bowl. Mix well clean hand or tongs until all ingredients are well incorporated. To make dressing , combine all ingredients and whisk. Add enough dressing as desired to salad and combine. Transfer into serving bowls or plates. Add chickpeas and plantains Enjoy
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