Loaded Kale & Chickpea Salad


I love, love, love this salad. Make as much or as little as you want but you will want a lot – the combo is fantastic!

Note that these are approximate measures. It’s a salad – you can’t go wrong!

Serves 3 to 4

Kale, a huge bunch of Lacinato
Chickpeas, a heaping cup
Quinoa, about 1/2 cup
Carrots, 2 regular size, shredded
Scallions, 4 regular size, thinly sliced
English peas, 1/4 cup
Fresh corn, 1 ear, cut off the cob
Creamy Cashew White Balsamic Dressing (recipe below), about 1/2 cup

De-stem the kale and thinly slice into ribbons. It helps to stack the leaves and roll – kind of like when you chiffonade basil.

Add to a big bowl. Add the rest of the ingredients and toss with a pair of tongs.

Add the dressing and toss really well with the tongs. Enjoy!

Creamy Cashew White Balsamic Dressing
1 cup raw cashews
1 cup filtered water + more for thinning to desired consistency
The juice of 1/2 lemon, approximately 1 tablespoon
2 tablespoons white balsamic vinegar
1 tablespoon mustard
1 tablespoon maple syrup

Place all ingredients in blender or Vitamix. Blend until creamy. Store in airtight container for up to a week.

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