Massaged Kale Salad with Roasted Chickpeas
Servings 4
Ingredients
- 1 bunch kale, massaged
- 1/2 cup cherry tomatoes, halved
- 1 beet, grated
- 1 cup roasted chickpeas
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- 1 teaspoon maple syrup
- pinch of sea salt or Himalayan salt
Instructions
Dressing:
- Add olive oil, ACV, dijon, minced garlic, maple syrup (if using) and a pinch of sea salt to a mason jar and shake well.
- Use dressing right away, any leftover dressing can be stored in the fridge for 3 - 4 days. When using fresh garlic in salad dressings it's always best to store them in the fridge, it will solidify due to olive oil so you will need to allow time for dressing to warm up to room temperature before using.
Salad:
- In a large salad bowl, add massaged kale, cherry tomato halves and grated beet then pour on the dressing and mix it all up. I like to add my roasted chickpeas at the end so they don't absorb too much of the dressing, stir in chickpeas and enjoy!
- Store any leftovers in a tightly sealed container in the fridge for up to 3 days.