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Kale and Brussel Salad with Chickpeas

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Ingredients

Salad Ingredients

  • 1/2 lb kale (200 g) thick center rib removed, leaves thinly sliced
  • 2/3 lb brussel sprouts (300 g) trimmed and thinly sliced
  • 1 can chickpeas rinsed and drained
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 1 tbsp nutritional yeast or more if desired

Dressing Ingredients

  • 1/4 cup olive oil (32 g)
  • Juice from 1 large lemon
  • 1 tbsp shallot finely chopped
  • 1 small garlic clove minced
  • 1 tbsp nutritional yeast
  • 1 tbsp dijon mustard
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone baking sheet.
  • Place rinsed and drained chickpeas on baking sheet and pat dry. Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake chickpeas in the oven for about 20 minutes, until browned and crispy. Set aside to cool.
  • While chickpeas are baking, combine all the dressing ingredients in a small bowl. Whisk well until combined.
  • Add trimmed kale to a large bowl. Massage kale with your hands for about 60 seconds. Massaging the kale allows it to become more tender and breaks down the fibers making it easier to chew and digest.
  • Add shaved brussel sprouts, cooled chickpeas and 1 tablespoon of nutritional yeast to the kale.
  • Drizzle salad with dressing and toss well to combine. Serve immediately or place in the fridge for up to a day before serving.