Healthy Chickpea Kale Salad With Avocado Dressing

Easy chickpea salad with kale, cucumber, tomatoes, broccoli, red cabbage, and maple roasted chickpeas. A healthy, colorful salad that's perfect for lunch or dinner— packed with flavor, crunch, and plant-based protein.




00:00 Intro
00:13 Maple roasted chickpeas
01:15 Avocado dressing
02:09 Salad toppings
02:47 Plating



✅For the Chickpeas:
Olive oil
Grade A maple syrup
1 can chickpeas
Himalayan salt (to taste)
1/2 tsp Dried Oregano
1/2 tsp Italian seasoning
Parchment paper
Drain chickpeas and rinse. Add olive oil, salt, oregano, Italian seasoning, mix. Roast on 400 degrees for 10 minutes on parchment paper. After 10 minutes, add maple syrup coat well, then back in the oven for 10 minutes or to desired doneness.


✅For the Dressing:
1 medium avocado
3 tbsp shelled hemp seeds
1 tbsp Dill
1 tbsp Parsley
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
2-3 Garlic cloves
Black pepper
Himalayan salt (to taste)
Rice vinegar (to taste)
1 lemon (to taste)
Water (to desired consistency)


✅For the Toppings:
Cucumbers
Broccoli
Grape tomatoes
Red cabbage
Chickpeas
Parsley


✅For the Kale:
Massage with olive oil





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