Kale and Red Cabbage Salad
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Are you looking for a salad that’s not only delicious but also packed with vibrant colors, bold flavors, and plenty of nutrition? This Kale and Red Cabbage Salad with Roasted Chickpeas, Sunflower Seeds, and Tahini Dressing is exactly what you need! It’s a satisfying combination of crunchy, creamy, tangy, and savory that’ll leave you wanting more.
Whether you’re meal-prepping for the week, hosting a dinner party, or just craving a healthy lunch, this salad is a winner. Plus, it’s easy to customize with your favorite toppings or dietary preferences.
Why You’ll Love This Kale and Red Cabbage Salad
- Nutrient-Dense: Packed with fiber, antioxidants, and plant-based protein, this salad is as nourishing as it is tasty. Kale and red cabbage provide essential vitamins like A, C, and K, while roasted chickpeas and sunflower seeds add protein and healthy fats.
- Perfectly Balanced Flavors: The bitterness of kale, the crunch of roasted chickpeas, and the creaminess of the tahini dressing come together in perfect harmony.
- Make-Ahead Friendly: Both kale and cabbage hold up well in the fridge, making this salad an excellent choice for meal prep. The roasted chickpeas stay crispy, and the tahini dressing only gets better as it sits.
Health Benefits of Kale and Red Cabbage
Kale:
- Rich in Nutrients: Kale is a powerhouse of vitamins A, C, and K, which are crucial for vision, immune function, and blood clotting.
- High in Antioxidants: Contains compounds like quercetin and kaempferol that help combat oxidative stress and inflammation.
- Supports Bone Health: Its high vitamin K and calcium content are essential for maintaining strong bones.
- Boosts Digestion: Kale’s fiber content aids in digestion and promotes gut health.
Red Cabbage:
- Loaded with Vitamin C: A single serving provides a significant portion of your daily vitamin C needs, supporting immune health and skin vitality.
- Rich in Anthocyanins: These powerful antioxidants give red cabbage its vibrant color and help protect against chronic diseases.
- Promotes Heart Health: Red cabbage contains potassium, which helps regulate blood pressure, and fiber, which supports healthy cholesterol levels.
- Anti-Inflammatory Properties: Compounds in red cabbage may help reduce inflammation and support overall well-being.
Tips for Success
- Make it Creamier: Add a touch of vegan Greek yogurt to the tahini dressing.
- Amp up the Protein: Toss in some quinoa or top with tofu for an extra protein boost.
- Storage: Store the salad and dressing separately in the fridge for up to 3 days. Add the roasted chickpeas just before serving to keep them crispy.
Customization Ideas
- Add Fruit: Toss in some diced apple or pomegranate seeds for a hint of sweetness.
- Spice it Up: Add a pinch of cayenne pepper to the chickpeas or the dressing for some heat.
- Crunch Factor: Swap sunflower seeds for almonds, walnuts, or pecans.
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Kale and Red Cabbage Salad
This Kale and Red Cabbage Salad with Roasted Chickpeas, Sunflower Seeds, and Tahini Dressing is exactly what you need! It’s a satisfying combination of crunchy, creamy, tangy, and savory that’ll leave you wanting more.
Ingredients
- 4 cups kale de-stemmed and finely chopped
- 2 cups red cababge thinly shredded
- ¼ cup toasted sunflowers
- ½ tbsp olive oil
- ¼ tsp salt
- ¼ of whole lemon juice
Roasted chikcpeas
- 1 can chickpeas rinsed and dried
- 1 tbsp olive oil
- pinch of salt
- ½ tsp paprika powder
Dressing
- 3 tbsp tahini
- 2 cloves garlic minced
- ¾ of whole lemon juice
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, paprika and salt. Spread them evenly on a baking sheet. Roast for 20-25minutes, shaking the pan halfway through, until crispy. Set aside to cool.
- Place the chopped kale and red cabbage in a large bowl. Sprinkle with a pinch of salt, squeeze 1/4 lemon juice and add olive oil. Massage the leaves with your hands for 2-3 minutes until softened.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt and minced garlic. If the dressing is to thick, you can add a little bit of water until the dressing reaches your desired consistency.
- To the kale and red cabbage add toasted sunflower seeds and roasted chickpeas, drizzle the tahini dressing and toss well to combine. Let the salad sit for 10-15 minutes to allow the flavors to meld or serve immediately. Enjoy!
