Kale Detox Salad

Introduction

This Kale Detox Salad is a powerhouse of fresh, clean ingredients designed to nourish your body. The combination of hearty greens and crunchy vegetables with protein-packed chickpeas makes it a satisfying and revitalizing meal. You’ll love how the simple textures and flavors come together for a truly refreshing lunch or dinner.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes (for roasting chickpeas)
• Total Time: 40 minutes
• Servings: 1

Ingredients

• 1 cup kale (* chopped into bite size pieces)
• 1/2 cup red cabbage (*chopped into bite size pieces)
• 1/2 cup broccoli (* chopped into bite size pieces)
• 1/2 cup tomato (* chopped into bite size pieces)
• 1/4 cup carrots (* chopped or shredded into bite size pieces)
• 1/4 cup chickpeas
• 1 tablespoon sunflower seeds
• 1 tablespoon pepitas
• 1/2 teaspoon sesame seeds

Instructions

1. Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a paper towel and spread them on a baking sheet. Roast for 25-30 minutes until crispy, shaking the pan halfway through. Let cool.
2. While the chickpeas roast, place the chopped kale in a large bowl. Using your hands, gently massage the kale for 1-2 minutes until it becomes softer and slightly darker in color.
3. Add the chopped red cabbage, broccoli, tomato, and carrots to the bowl with the massaged kale.
4. Once cooled, add the roasted chickpeas to the salad bowl.
5. Sprinkle the sunflower seeds, pepitas, and sesame seeds over the top of the salad.
6. Toss everything together until well combined. Serve immediately, or add your favorite dressing.

Variations

• Deconstructed Bowl: Serve all ingredients separately in small piles in a bowl for a visually appealing, crunchy meal.
• Wilted Greens: Lightly sauté the kale, cabbage, and broccoli in a pan for 1-2 minutes for a warm salad variation.
• Herb-Infused: Muddle fresh herbs like basil or cilantro in the bottom of your bowl before adding the salad ingredients for a flavor boost.
• Salad Wrap: Pack the finished salad into a large collard green leaf or a whole-grain wrap for a portable lunch option.

Tips for Success

• Thoroughly dry the chickpeas before roasting to ensure they get crispy instead of steaming.
• Massaging the kale is crucial; it breaks down tough fibers, making it tender and easier to digest.
• Chop all vegetables into uniform, bite-sized pieces for the best texture and eating experience.
• If meal prepping, store the dressing separately and add it just before eating to keep the vegetables crisp.

Storage & Reheating

Store the undressed salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly but remain tasty. This salad is best served cold and is not recommended for reheating, as the fresh vegetables will wilt.

FAQ

Can I use canned chickpeas?

Yes, the 1/4 cup chickpeas listed refers to drained and rinsed canned chickpeas, which you then roast.

Do I have to roast the chickpeas?

Roasting is recommended for optimal crunch and flavor, but you can use them straight from the can if you prefer a softer texture.

Why massage the kale?

Massaging kale with a bit of oil or lemon juice (or just your hands) tenderizes the leaves, reduces bitterness, and improves digestibility.

Can I make this salad ahead of time?

You can prep the components and store them separately, but assemble right before serving to maintain the best texture, especially for the tomatoes and crispy chickpeas.

Is this a main dish or a side?

With its substantial volume and protein from chickpeas and seeds, this recipe is designed as a satisfying single-serving main dish.

What dressing goes well with this?

A simple lemon-tahini, a ginger-miso vinaigrette, or a classic apple cider vinegar and olive oil dressing pair beautifully.