Ever since completing my deck makeover, I want to eat every meal outdoors. When we’re not grilling, I try to keep things simple by instead eating freshly made salads full of seasonal produce. Typically I’ll drizzle olive oil and balsamic over the salad, but I’ve rapidly grown bored of that. I asked our recipe contributor Emma to suggest a new spin on a salad for me: something flavorful, packed with protein, and topped with a delicious savory dressing. This Chickpea + Seed + Kale Salad with Miso Yogurt Vinaigrette recipe is her answer and, believe me, you’ll wanna make this your lunch asap!
Chickpea + Seed + Kale Salad with Miso Yogurt Vinaigrette Recipe
- 1 bunch of kale, washed deveined, and roughly chopped
- 1-2 cups romaine, chopped (optional)
- 1/2 cucumber, peeled and chopped
- 1 medium carrot, peeled and julienned or chopped
- 4-5 small radishes, thin-sliced
- 2/3 cup tabbouli (this is a good go-to basic recipe. I often swap this out with quinoa or barley depending on what’s in the pantry!)
- 1/2 cup chickpeas, cooked and drained
- 2 Tablespoons toasted sunflower seeds
- 2 Tablespoon hemp seeds
- 1/2 Tablespoon sesame seeds
- Fresh cracked pepper, to taste
Miso Yogurt Vinaigrette Dressing
- 3 Tablespoons rice vinegar
- 2 Tablespoons sesame oil (NOT toasted sesame oil)
- 2 Tablespoons Bragg Aminos (can be subbed for Tamari)
- 1 Tablespoon Maple syrup
- 2 tsp. white miso
- 1 Tablespoon greek yogurt
Chop up all of your veggies and add them to a big bowl. Add your tabbouli (or other grain), chickpeas, and all the seeds, then toss. In a separate bowl, whisk together all of the dressing ingredients. Note that there will be some separation due to the yogurt… this is natural and fine, just keep whisking until everything looks combined. The dressing recipe is for a lightly dressed salad, so if you like a lot of dressing or want to serve extra on the side, just double the recipe! Pour the dressing over the other ingredients in your kale salad and toss. I like to garnish with some fresh chopped herbs (like parsley or chives) from the garden. Enjoy!
Recipe & photography by Emma K. Morris for Jojotastic.
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