Kale & Chickpea Salad with Curried Vinaigrette
Curry is a blend of spices and is made all over the world. Different regions have their own unique style and flavor. You can also try carrots instead of the radishes for a sweeter, less peppery flavor.
Ingredients
Salad
- 2 cup prepared chickpeas from dry (or one, 15.5 oz can)
- 3-4 radishes, thinly sliced
- 1 bunch kale, stems removed, thinly sliced
- 1-2 Hakurei turnips or carrots, thinly sliced
- 1/4 cup vegetable oil or your preferred oil
Dressing
- 1/4 cup apple cider vinegar
- 3 scallions, finely chopped
- Curry Blend to taste
- salt to taste
Instructions
Salad
- Add kale and small amount of oil to a bowl, and massage with hands for at least one minute, until kale is tenderized.
- Add other prepared salad ingredients to a large bowl and toss to combine.
Vinaigrette
- In a small mixing bowl, combine all ingredients and whisk together.
- Adjust curry blend and salt to taste.
- Add vinaigrette to salad mix and toss to combine. * Optional: Garnish with remaining chopped scallions.
- Serve and enjoy!
