Chickpea and Kale Salad with Citrus Dressing
Got this recipe from an article in Medium: 10 Easy Tips to Improve Iron Absorption on a Plant-Based Diet.
Servings 4
Ingredients
Salad:
- 1 15 oz can chickpeas, drained and rinsed
- 4 cups fresh kale chopped and stems removed
- 1 medium orange peeled and segmented
- ¼ cup pomegranate seeds (optional)
- 1 small red onion thinly sliced
- ¼ cup sunflower seeds
Citrus Dressing:
- juice of 1 lemon
- juice of 1 orange
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Place the chopped kale in a large bowl. Add a pinch of salt and massage it with your hands for 2–3 minutes until it softens and darkens in color.
- In a small bowl, whisk together lemon juice, orange juice, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- Add the chickpeas, orange segments, pomegranate seeds, and sliced red onion to the bowl with kale.
- Pour the citrus dressing over the salad and toss everything together until evenly coated. Top with sunflower seeds for added crunch, if using.
- Serve immediately or refrigerate for up to 1 day for a chilled version.