2garlic clovesfinely minced or grated into dressing
2tablespoonsfresh lemon juice
1tablespoonwhite wine vinegar
Salt & freshly ground black pepperto taste
1 ½cupscooked quinoa
⅔cupspomegranate seedsor chopped apple, or blueberries
15ounceschickpeascanned, drained and rinsed
Prevent your screen from going dark
Toast nuts & seeds: Transfer pepitas and almonds to a medium rimmed non-stick baking sheet. Toss with tamari, cumin, paprika, and chili powder. Bake at 350ºF for about 5 minutes, or until lightly toasted. Set aside.
Make dressing: Add the olive oil, garlic, Dijon, lemon juice, vinegar, and maple syrup to a medium jar. Cover and shake well until fully incorporated.
Assemble salad: Transfer the kale to a large bowl. Add about one third of the dressing. Massage the kale with the dressing until just wilted. Add the quinoa, pomegranate, chickpeas, parsley, pepitas, almonds, and avocado. Toss with the remaining dressing for serving.
This recipe is very versatile. Substitute the nuts, seeds, chickpeas, and quinoa with different nuts/seeds, beans, or grain of choice. The pomegranate is optional.
Substitute the canned chickpeas for 1 ½ cups cooked.