Vegan Cheesy Kale Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 50 minutes

*Time Includes Chopping

Ingredients:

• 1 Bunch Kale

• ½ Cup Shredded Carrots

• ½ Cup Raw Broccoli (Cut Up In Super Tiny Pieces)

• 1 Can or 1 Cup Chickpeas

• ~2 TBSP Avocado Oil

• ~2 TBSP Nutritional Yeast

• ~2 tsp Salt, Pepper, and Garlic Powder

• Dressing:

  • 1 TBSP Olive Oil

  • 2 TBSP Lemon Juice

  • 2 TBSP Nutritional Yeast

  • 1 Garlic Clove

  • Garlic Powder, Sea Salt, Black Pepper To Taste

How To:

1. Preheat the oven to 375 degrees.

2. Strain the chickpeas and dry gently with a paper towel.

3. Spread the chickpeas onto a cookie sheet and toss to coat with avocado oil, nutritional yeast, garlic powder, salt, and pepper

4. Bake at 375 for 35-40 minutes, checking halfway through.

5. Rinse, chop, and massage the kale by squeezing and releasing it with clean hands. (You can also chop in the food processor!)

6. Chop broccoli into super tiny pieces.

7. Make the dressing by mixing olive oil, lemon juice, nutritional yeast, salt, pepper, and minced fresh garlic.

8. Assemble by adding the kale and all toppings to a bowl. Pour dressing over top and stir to combine everything. Enjoy!

Notes:

• Make paleo and whole 30 by swapping chicken instead of chickpeas.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)