walnut, apple, chickpea & kale vegan salad with maple mustard dressing
Roughly chop 4 handfuls of kale. Finely shred ¼ of a red cabbage.
Roughly chop 4 handfuls of kale. Finely shred ¼ of a red cabbage.
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 |
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 ifeelgood.com.au