Kale Crunch Salad

23 45 765
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Kale Crunch Salad
Health Rating


1 can (15oz) Chickpeas, canned, drained
3 tbsp Sesame seeds
3 tbsp hulled Sunflower seeds
3 tbsp Pumpkin seeds (pepitas) (hulled)
6 tbsp Coconut oil (melted)
1 tsp Cumin
1 tsp Garlic powder
1/2 tsp Coriander seed (cilantro) (freshly ground)
1 1/2 tsp Black pepper
1/2 tsp Paprika
1/4 tsp Turmeric, powder
1/4 tsp Cayenne pepper
1 bunch Kale (large bunch, with stems removed and chopped into bite sized pieces)
2 avocado(s) Avocado (diced)
3/4 cup Cashew nuts, raw
2 clove(s) Garlic
2 tsp Miso paste, white
1 tsp Apple cider vinegar
1 tbsp Lemon juice
2 tsp Nutritional yeast
1/2 cup Water
2 tsp Tamari, gluten free, reduced sodium
3/4 cup Tahini


Preheat the oven to 400°F and line a baking sheet with parchment paper or a silpat.

In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, 1/2 tsp pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.

Place the cashews (or use sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the tahini, miso paste, apple cider vinegar, lemon juice, nutritional yeast, 3 tbsp coconut oil, water, tamari and 1 tsp pepper and blend until smooth. The dressing will be much thicker than regular salad dressing.

In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.

Nutrition Facts

Per Portion

Calories 765
Calories from fat 491
Calories from saturated fat 159
Total Fat 55 g
Saturated Fat 17.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 13.0 g
Monounsaturated Fat 19.6 g
Cholesterol 0
Sodium 345 mg
Potassium 1223 mg
Total Carbohydrate 46 g
Dietary Fiber 16.4 g
Sugars 4.7 g
Protein 22.0 g

Dietary servings

Per Portion

Meat Alternative 2.3
Vegetables 2.5

Energy sources