Kale-Chickpea Salad with Honey-Avocado Buttermilk Dressing

Name: Kale-Chickpea Salad with Honey-Avocado Buttermilk Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 1 ripe avocado, peeled and pitted; 1 cup unsweetened milk of choice (regular almond, etc.); 2 tbsp olive oil; 1 1/2 tbsp honey; Juice of 1 lemon; 3/4 tsp salt; 1/2 tsp pepper; 1/2 dried oregano; 1 clove garlic, crushed; 1/4 tsp red pepper flakes; 3 cups finely chopped kale; 1 tbsp olive oil; Salt; 3/4 cup chopped artichoke hearts, drained; 1 red bell pepper, finely chopped; 1 cup fresh cauliflower rice; 1/2 cup finely chopped parsley; 1/4 cup roasted pumpkin seeds; 15-oz can chickpeas, rinsed and drained; 4-5 chopped dates; 3 oz shredded feta; Pita or bread, for serving

4 steps

Prep:15min

Updated at: Thu, 17 Aug 2023 04:05:09 GMT

Ingredients

6 servings

For the dressing:

1avocado

ripe, peeled and pitted

1 cupmilk

unsweetened, regular, almond, etc

2 Tbspolive oil

1 ½ Tbsphoney

1juice of lemon

¾ tspsalt

½ tsppepper

0.5dried oregano

1clove garlic

crushed

¼ tspred pepper flakes

For the salad:

3 cupskale

finely chopped

1 Tbspolive oil

salt

¾ cupartichoke hearts

chopped, drained

1red bell pepper

finely chopped

1 cupcauliflower rice

fresh

½ cupparsley

finely chopped

¼ cuproasted pumpkin seeds

15 ozcan chickpeas

3 ozfeta

or bread, for serving

Instructions

Step 1

Make the dressing. Add the avocado, milk, olive oil, lemon juice, honey, salt, pepper, oregano, garlic and red pepper flakes to a high speed blender. Blend until smooth. Set aside.

Step 2

Make the salad. Add the kale to a large bowl, drizzle with the olive oil and a generous pinch of salt. Use your hands to massage the kale with the oil and salt for about 30 seconds.

Step 3

Next, add the artichokes, bell pepper, cauliflower rice, parsley, pumpkin seeds, chickpeas, dates and feta. Use tongs to toss to combine. Add 3/4 of the dressing and toss to coat. If needed, add the remaining dressing and toss again.

Step 4

Serve with pita or bread of your choice.