TABLE OF CONTENTS
Walnut Apple Chickpea Kale Vegan Salad Maple Mustard Dressing Recipe
Roughly chop 4 handfuls of kale. Finely shred ¼ of a red cabbage.
Grate 2 zucchinis. Thinly slice 1 celery stick.
Thinly slice 2 apples into thin crescents. Finely Roughly chop 4 handfuls of kale. Finely shred ¼ of a red cabbage. Grate 2 zucchinis.
Thinly slice 1 celery stick. Thinly slice 2 apples into thin crescents. Finely slice 1 ripe avocado. Finely chop 1 handful of parsley.
Place all the above prepared ingredients with 1 cup of walnuts and 3 cups of cooked chickpeas in a bowl and toss.
Salads | Serves 4 | Prep. Time: 15 min. | Cooking Time: 0 min |
For the dressing:
Place in a jar: ¼ of a cup of maple syrup, ¼ of a cup of water, 1 tbsp of tahini, 1 tsp of grain mustard, the juice of 1 lemon plus salt and pepper to taste.
Screw on the lid and shake well to combine.
Pour the dressing over the salad. Mix well and serve.
- 4 Handfuls of kale leaves
- ¼ Red cabbage
- 2 Zucchinis
- 2 Apples
- 1 Big celery stick
- 1 Ripe avocado
- 1 Handful of parsley
- 1 Cup of walnuts
- 3 Cups of cooked chickpeas (=1 cup dried)
Ingredients For the dressing
- ¼ Cup of maple syrup
- ¼ Cup of water
- 1 Tbsp of tahini
- 1 Tsp of grain mustard
- 1 Lemon
- Salt and pepper to taste.
Recipe by ifeelgood.com.au