skip to content

Chickpea and Kale Salad with Coconut Cider Vinegar Dressing

10 December, 2014

By Caroline Edgar

This chickpeas and kale salad is the perfect summer lunch. The coconut vinegar dressing adds a sweetness and enhances the flavours of all the natural ingredients in this wonderful recipe ...

Magic Ingredients:

For the salad:
1 can of chickpeas (no added salt), drained and rinsed
1/4 cup of a large purple cabbage, shredded
2 cups of shredded curly kale - approximately 3-4 large stalks
1 small red capsicum, cut into ring slices
1 - 1.5 cups grated carrot
1 large green apple, chopped into cubes
3-4 radish, sliced finely
1/4 cup sesame seeds
1 large avocado, diced or cut in long slices

For the dressing:
1 lemon, juiced
2 tbsp coconut cider vinegar
1/4 cup of coconut oil, melted
1.5 tbsp coconut nectar
2 tbsp seeded mustard
1-2 tsp tahini
Pinch of salt
Pepper to taste

What to do:

1. Prepare the vegetables and place them all into a large bowl except for the kale. Add a squeeze of lemon and an extra tablespoon or two of coconut vinegar. Place a large plate on the top, hold on to the plate and bowl and shake.

2. Prepare the dressing in a bowl or salad dressing shaker and place a lid on to shake all ingredients until it's smooth.

3. Place the kale into a small bowl and coat with 1/4 of the salad dressing and let it sit for 10 minutes to soften.

4. Place the veggies on a serving plate and place the kale on top, serve, and then drizzle with the amount of dressing you would like.

Enjoy!

COCONUT OIL
RECIPES
FAQ