Massaged Kale Salad With Crispy Chickpeas and Coconut-Milk Dressing

The fiber in leafy greens supports good bacteria in your gut, which in turn helps prevent candida overgrowth.

By Kate Morgan | Experience Life

Makes 4 servings
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

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

Directions

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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