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.

Ingredients

• 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