Chickpea Kale Salad



  •  3-4 healthy handfuls of de-stemmed curly leaf kale or lacinato kale (aka dinosaur kale) or 10-12 leaves
  •  1 Tbsp olive oil or grape seed oil
  •  1 Tbsp Maple Syrup
  •  1 Tbsp Lemon Juice
  •  1 Tsp Sea Salt
  •  1/2 Tsp cayenne pepper (optional)
  •  1 Tbsp shredded coconut
  •  1/4 cup raisins or dried cranberries
  •  1/2 tbsp coconut oil
  •  3/4 cup Chickpeas (garbanzo beans)
  •  1/2 cup shredded carrots 
  •  1/2 cup shredded red cabbage


How To:

Mix the oil, maple syrup, lemon juice and salt in small dish until it's allblended. 

With the kale de-stemmed and torn into small pieces (1-2 inch pieces) drizzle the dressing over the greens and begin to gently massage the kale (just like kneading dough) for 45-60 seconds.  Place the massaged greens in the fridge and allow them to marinate for 5-10 minutes while we prepare the pan roasted chickpeas. 

Warm a frying pan over medium heat adding the coconut oil and chickpeas.  Maintain as close eye on the chickpeas and with a wooden spoon continuously stir them around to ensure even cooking.  While the chickpeas cook you can shred your carrots & cabbage with your food processor or with your hand grater.  After 4-5 minutes the chickpeas should be even cook with a slight crispness forming around all edges. 

Begin to assemble to the salad by adding in carrots, cabbage and mixing them into the kale greens.  Next add in the cranberries, coconut and finally the pan roasted chickpeas.  Enjoy as is or with a high quality balsamic fig dressing.