Kale Salad with Roasted Chickpeas & Golden Beets


The best salads are one that you come up with on the spot using ingredients you already have at home. Some people hate salads, but I love them because no one salad is ever the same. If you're vegan, you can remove the Parmesan cheese from this salad and be good to go.

Ingredients (serves 1)

  • 2 medium golden beets
  • 2 cups chopped kale leaves
  • Dash of sea salt
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 cup chopped cherry tomatoes
  • 1/2 avocado, sliced
  • Juice of 1 small lemon
  • Shredded Parmesan cheese, to taste
  • Black pepper, to taste

Ingredients for Chickpeas:

  • 1/2 (15 ounce) can chickpeas, rinsed and rained
  • 1/2 tablespoon extra virgin olive oil
  • Cumin
  • Paprika
  • Thyme
  • Oregano

1. Preheat oven to 425 degrees Fahrenheit. Cut off the stems/leaves of the beets, rinse them off, and pat them dry with a paper towel. Wrap them up whole in tinfoil, and place on a baking sheet. Roast for about 45-55 minutes until beets are soft and skin is easily peeled off.

2. Prepare the chickpeas by adding them to a medium bowl along with olive oil, and a dash of cumin, paprika, thyme, and oregano. Toss to coat. Add to an aluminum foil lined baking sheet and bake for 20-25 minutes (also at 425) until chickpeas are crispy. 

3. While beets and chickpeas are roasting, add kale to a large bowl along with olive oil and salt. Massage with your hands to break down the fiber of the kale. Add tomatoes and kale to the bowl.

4. When beets are ready, peel off the skin and cut into pieces. Add to the salad along with chickpeas. Top with lemon juice, Parmesan cheese, and black pepper, and toss until everything is mixed together and evenly coated with the lemon juice.