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walnut, apple, chickpea & kale vegan salad with maple mustard dressing
Photography by carolina de riva

walnut, apple, chickpea & kale vegan salad with maple mustard dressing

Adam GuthrieRecipe by adam guthrie
Salads | Serves 4

Prep. Time: 15 min. | Cooking Time: 0 min.


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.

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.

Recipe by


  • 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)

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.



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