Kale Crunch Salad With Savory Roasted Chickpeas And A Honey Mustard Vinaigrette

One thing I make sure to coach my health coaching clients on is meal prep.  Just by meal prepping even just a few key healthy ingredients and/or meals each week can help you extend healthy eating past day one.

One thing I personally love to meal prep is a kale salad with quinoa and roasted chickpeas. This is because a kale salad does great with dressing on it in the fridge (it even tastes better in my opinion when it marinates for a while). I also love to prep this type of salad because it’s easy and doesn’t require a lot of steps.

This crunchy kale salad with quinoa and chickpeas is one of my favorites to make. I recommend prepping a full batch and storing in the fridge for up to 5 days. Just serve for lunch as is or in a wrap/pita!

What you need (serves 4):

6 cups chopped kale

2 grated carrots

1 1/2 cups diced red cabbage

2 cups of garbanzo beans or 1 15 oz can drained and rinsed

2 tbsp nutritional yeast

1 tsp dried basil or this 24 seasoning mix I used here

1 tsp smoked paprika

1 tsp garlic powder

A few pinches of salt

2 tbsp cooking oil

1 cup extra virgin olive oil

1/2 cup unfiltered apple cider vinegar

1 1/2 tbsp stone ground mustard or dijon mustard

1 tsp honey

Fresh ground black pepper to taste

4 cups cooked quinoa

Directions:  Begin by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the chickpeas, a few pinches of salt, nutritional yeast, smoked paprika, garlic powder, dried basil or other herbs and cooking oil to the pan. Toss and place in the oven for 20-25 minutes. Meanwhile add the kale, red cabbage, carrots and quinoa to a large mixing bowl. In a glass jar combine the remaining ingredients with a pinch of salt and whisk till smooth. Pour over your salad. Then add the chickpeas once cooked. Enjoy.