Massaged Kale Salad With Crispy Chickpeas and Coconut-Milk Dressing
Dairy-Free
Gluten-Free
Sugar-Free
The fiber in leafy greens supports good bacteria in your gut, which in turn helps prevent candida overgrowth.
- 1 15-oz. can chickpeas, drained and rinsed
- 1½ tsp. extra-virgin olive oil
- ½ tsp. sea salt
- ⅛ tsp. smoked paprika
- 16 oz. curly kale
- 3 tbs. chopped oil-packed sun-dried tomatoes (reserve 1 tbs. oil)
- 2 tbs. roasted pumpkin seeds
- 1 handful fresh basil leaves, roughly chopped
- ½ ripe avocado, cut into ½-in. cubes
Coconut-Milk Dressing
- 3 tbs. full-fat coconut milk
- 2 tbs. white-wine vinegar
- 2 tbs. extra-virgin olive oil
- 2 tsp. honey
- ½ ripe avocado
- 1 tsp. Dijon mustard
- ¾ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 tbs. lemon juice
STEP 1
Preheat the oven to 425 degrees F.
STEP 2
Use a towel to thoroughly pat the chickpeas dry, then toss them with the olive oil, salt, and paprika. Spread in a single layer on a baking sheet and roast until the chickpeas are golden and crunchy, approximately 30 minutes.
STEP 3
Meanwhile, combine the dressing ingredients in a food processor or blender and blend until smooth.
STEP 4
In a large bowl, tear the kale into pieces and remove the stems.
STEP 5
Pour the dressing over the kale and use your hands to massage the dressing in until the greens are reduced by approximately half.
STEP 6
Top with the sun-dried tomatoes, pumpkin seeds, torn basil, chopped avocado, and crispy chickpeas. Drizzle with the sun-dried tomato oil and serve.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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