Name: Chickpea and Kale Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Vegetarian
Ingredients: 2 cups shredded green cabbage; 2 cups shredded purple cabbage; 3 cups finely chopped Tuscan kale (stems removed); 1 cup shelled edamame (140g); 1 cup snap peas, roughly chopped; 1 can chickpeas (540mL, drained and rinsed); 4 green onions (thinly sliced); to taste Salt and pepper; 1½ tbsp white or yellow miso (36g); 1 tbsp toasted sesame oil (11g); 1 tbsp rice vinegar or apple cider vinegar (14g); 1 tbsp maple syrup or honey (20g); 1 tbsp tahini (16g); 1 garlic clove, crushed or grated (minced); 2 tsp grated ginger; 2 tbsp warm water (to thin); ¼ cup roasted peanuts or cashews (roughly chopped); optional chili crisp (for topping)

Description

A refreshing and nutritious salad packed with greens and a delicious miso dressing.

Ingredients

Scale

2 cups shredded green cabbage
2 cups shredded purple cabbage
3 cups finely chopped Tuscan kale (stems removed)
1 cup shelled edamame (140g)
1 cup snap peas, roughly chopped
1 can chickpeas (540mL, drained and rinsed)
4 green onions (thinly sliced)
to taste Salt and pepper
1½ tbsp white or yellow miso (36g)
1 tbsp toasted sesame oil (11g)
1 tbsp rice vinegar or apple cider vinegar (14g)
1 tbsp maple syrup or honey (20g)
1 tbsp tahini (16g)
1 garlic clove, crushed or grated (minced)
2 tsp grated ginger
2 tbsp warm water (to thin)
¼ cup roasted peanuts or cashews (roughly chopped)
optional chili crisp (for topping)

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Instructions

Place a pot of salted water on the stovetop over high heat to bring to a boil.
Massage Kale and Cabbage: To a large bowl, add kale and cabbage. Season with salt. Massage kale and cabbage, for about 30 sec, until kale is bright green. Set aside.
Make Dressing: In a medium bowl, combine miso, sesame oil, vinegar, maple syrup, tahini, garlic, ginger, and water. Season with salt and pepper, then whisk until smooth and combined.
Blanch Edamame and Snap Peas: Once the water is boiling, add edamame and snap peas. Cook for 2-3 min, until bright green and tender. Drain and rinse under cold water to stop cooking.
Toss Salad: To the bowl with kale and cabbage, add chickpeas, edamame, snap peas, and green onions. Pour dressing over top, then toss to coat. Season with salt and pepper to taste.
Top with roasted peanuts or cashews just before serving. Drizzle with chili crisp, if desired.

Notes

Feel free to customize the salad with your favorite vegetables.
This salad can be made ahead of time; just keep the dressing separate until serving.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salads
Method: Mix and Toss
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg