I cook beans in big batches so that I can freeze them and thaw them out when we are going to eat them. It saves me time in the kitchen and I know exactly what I am using to cook them. And also, canned beans don’t really taste that good.
The other day I noticed that my freezer was out of black beans but I had plenty of garbanzo beans (aka chickpeas) so I decided to roast them so I could add them to my kale salad (in place of croutons).
My son walked by as I was pulling them out of the oven and stated that the next time we watch a movie we should eat roasted chickpeas instead of popcorn (as he grabbed a handful of hot-out-of-the-oven chickpeas to eat them).
Kale was washed, chopped and ready to be mixed with my homemade salad dressing and the roasted chickpeas. But knowing that the salad wasn’t going to be enough for me I opened the brand new box of Seeds of Change Seven Whole Grains and microwaved it. It was our first time trying it out so I didn’t really know what to expect.
To my surprise, it was quite good. Definitely NOT gluten free. It was filling and it had good flavor.
Disclaimer: I am realizing that my food-picture-taking skills are far from being a skill! Eeck! But hey, I just eat the food, okay!
I love kale (hence Beets & Kale) and I hope you find this recipe as delicious as we found it! It was simple and fast and everyone ate it!
Vegan Kale Salad
Vegan, Gluten Free
- 4 cups of organic chopped kale
- 1 cup roasted chickpeas (recipe coming soon)
- 2 tablespoons Organic olive oil
- Juice of one organic lemon
- Salt and pepper to taste
- Sunflower seeds
- In a bowl or jar combine the olive oil and lemon juice.
- Mix well.
- Add salt and pepper to taste.
- In a salad bowl, massage the chopped kale with two tablespoons of dressing.
- Mix kale with roasted chickpeas.
- Add more dressing, if preferred.
What I like about this dressing is that you only need a little bit to coat the greens but you may find that more is better… it is all up to you 🙂
I hope you like it!
See you next time.