This salad contains a blend of colorful vegetables loaded with phytonutrients and topped with a sweet and tangy peanut butter lime dressing.
SALAD INGREDIENTS
1 large bunch kale, chopped
1 red 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 and rinsed (or 1-1/2 cups cooked chickpeas)
3/4 cup peanuts (roasted and salted, or unsalted if you prefer)
DRESSING INGREDIENTS
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 powder
DIRECTIONS
Toss vegetables and chickpeas together in a large bowl. Set aside. In a small blender, add all ingredients for the dressing. Process until smooth and thoroughly blended. When ready to serve, add 2 Tablespoons dressing per serving, over the salad and toss. Top with chopped peanuts.
