1 large bunch kale, finely chopped
1 red bell pepper, diced
1 1/2 cups julienned carrots
1/2 head purple cabbage, sliced
2 cups finely chopped broccoli florets
1 (14.5 ounce) can chickpeas, drained & rinsed
3/4 cup peanuts
2 tablespoons peanut butter
1 tablespoon olive oil
1/2 lime, juiced
3 tablespoons water
1 tablespoon dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic
- Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas together in a large bowl. Set aside.
- In a small blender, prepare the dressing.
- When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts.
*This salad is perfect to make ahead, store in the fridge, then drizzle the dressing on when ready to eat!
Original Recipes visit: Rainbow Power Kale Salad with Peanut Dijon Dressing @ withsaltandwit.com