Chipotle Roasted Chickpea, Kale, and Tomato Salad

Ali Segersten (author) Sep 21, 2024
CHIPOTLE ROASTED CHICKPEA KALE TOMATO AVOCADO SALAD-2
CHIPOTLE ROASTED CHICKPEA KALE TOMATO AVOCADO SALAD-1
Difficulty
Average Recipe
Prep Time
30 minutes
Cook Time
25 minutes
Servings
6

Serve this southwestern style kale salad for a simple vegan dinner or lunch. The dressing can be added to the kale and stored in your fridge for up to four days. Store the other ingredients separately to be able to create a quick, nutrient-dense meal in minutes! Serve with Chipotle Yam Fries for a balanced, plant-based meal.

Preparation Note

Place the raw cashews into a bowl and cover with warm water. Allow them to soak on your counter for up to three hours. Then drain and rinse.

Ingredients

Roasted Chickpeas

2 cans chickpeas drained and rinsed
3 tablespoons extra virgin olive oil
1 tablespoons smoked paprika
1½ teaspoons ground cumin
½ teaspoons garlic powder
¼ teaspoons chipotle chili powder
½ teaspoons sea salt

Dressing

½ cups raw cashews (soaked for 3 hours)
6 tablespoons water
4 tablespoons lime juice
4 tablespoons extra virgin olive oil
2 cloves garlic
½ teaspoons smoked paprika
¼ teaspoons chipotle chili powder
¾ teaspoons sea salt

Salad

2 bunches kale chopped
2 roma tomatoes chopped
2 small avocados chopped
2 serrano chili peppers sliced (optional)
½ cups cilantro chopped