Imagine a salad so incredibly delicious and nutritious that it makes healthy eating feel like an indulgence! This California Avocado Kale Salad with Cashew Ranch Dressing and Crispy Chickpea Croutons is not just a meal, it's a flavor explosion that will transform your perception of vegan cuisine. Packed with vibrant ingredients and bursting with textures that will make your taste buds dance, this recipe proves that plant-based eating can be both exciting and supremely satisfying.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 bunch kale, chopped
- 1 California avocado, sliced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 cup cashews, soaked
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the kale thoroughly under cold water, remove the tough stems, and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Next, prepare the chickpeas. Preheat your oven to 400°F (200°C). In a medium bowl, combine the drained and rinsed chickpeas with 1 tablespoon of olive oil, salt, and pepper to taste. Toss until the chickpeas are evenly coated.
- Spread the seasoned chickpeas on a baking sheet in a single layer. Bake in the preheated oven for about 25 minutes, or until they are golden brown and crispy, stirring halfway through to ensure even cooking.
- While the chickpeas are baking, prepare the cashew ranch dressing. Drain the soaked cashews and add them to a blender along with 1/4 cup of water, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, and a pinch of salt. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.
- Once the chickpeas are done, remove them from the oven and let them cool slightly. Meanwhile, massage the chopped kale with a pinch of salt for about 2-3 minutes to soften the leaves and enhance their flavor.
- To assemble the salad, add the sliced California avocado to the massaged kale. Drizzle the cashew ranch dressing over the top and gently toss to combine, ensuring the kale and avocado are well coated.
- Finally, add the crispy chickpea croutons on top of the salad. Serve immediately and enjoy your California Avocado Kale Salad with Cashew Ranch Dressing and Crispy Chickpea Croutons!
Tips
- Massage your kale thoroughly to break down its tough fibers and enhance digestibility. This simple technique makes kale softer and more enjoyable to eat.
- For extra crispy chickpea croutons, ensure they are completely dry before seasoning and baking. Pat them with a clean kitchen towel to remove excess moisture.
- Soak cashews for at least 2 hours (or overnight) for the smoothest, creamiest ranch dressing possible. If you're short on time, you can use hot water to speed up the softening process.
- Use fresh, ripe California avocados for the best flavor and creamy texture. Look for avocados that yield slightly to gentle pressure.
- Customize your salad by adding additional toppings like toasted seeds, nutritional yeast, or fresh herbs to enhance flavor and nutrition.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 12g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
