Garlicky Kale Salad with Crispy Chickpea & Beetroot

(Gluten Free, Vegan | Paleo-Friendly) Although this salad has my standard base of kale, it’s a bit different from the other salads I usually make, which I love! I don’t want to get stuck eating the same salads all the time! The garlicky tahini dressing is so smooth and full of flavour. It’s major yum. The recipe originally only calls for chickpeas, but I amped up the nutritional value a bit with beets and seeds. Also, I added chickweed because I got it in my Kent Veg Box, which was a fun addition since I had never even heard of it before!

Garlicky Kale and Chickpea Salad

Salad Ingredients

  • 1 bag of curly kale (200g, 10 ounces or ~6 cups) or loose, fresh kale, chopped.
  • 1 handful of chickweed (optional)
  • 1 (400g) tin (15-ounce) chickpeas, rinsed, drained and thoroughly dried
  • 1.5 Tbsp olive, avocado or grape seed oil (I used olive oil)
  • 3 Tbsp tandoori masala spice blend (see tip for DIY blend)
  • 3 large beetroot, peeled and diced
  • 4 Tbsp seed blend, to top salad (pumpkin seed, sunflower seed, sesame seed)

Dressing Ingredients

  • 1 head garlic
  • ¼ cup (4 Tbsp) tahini
  • 2 Tbsp olive oil + more for roasting garlic
  • 2 lemons, juiced
  • 1-2 Tbsp maple syrup (or honey if not vegan)
  • Pinch each salt + pepper
  • Hot water to thin, if needed


  1. Preheat oven to 190C (375F).
  2. Peel and chop beetroot. Spread evenly in baking dish and drizzle with olive oil. Season with salt and pepper to taste. Set aside.
  3. Separate garlic cloves from head and leave the skin on.
  4. Add drained, dried chickpeas to a mixing bowl and toss with 1.5 Tbsp oil and 3 Tbsp of seasoning.
  5. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic cloves with a bit of olive or grape seed oil.
  6. Put beetroot and chickpeas in oven together. Bake for 20-25 minutes –stirring both beetroot and chickpeas halfway through cooking. Chickpeas are done when they’re slightly crispy and golden brown and the garlic is fragrant and slightly browned. Beetroot should be slightly browned and soft when fork is inserted. Remove from oven and set aside.
  7. Squeeze garlic out of skins and add to a mixing bowl (or a blender, which is way easier!). Add all remaining dressing ingredients and whisk to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Add some hot water if you need to thin out the dressing.
  8. Add kale (and chickweed if using) to a large mixing bowl. Add as much dressing as desired (some may be leftover) and mix with a spoon.
  9. Put greens with dressing in a serving dish and top with chickpeas, roasted beets and seed mix. Although this salad is best when fresh, the leftovers were delicious as a packed lunch for the next few days.

One more look at this yumminess close up 🙂

Kale and Chickpea Salad with Roated Beet

Tip: You can easily make your own masala seasoning with 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander and 2 tsp cardamom.

Source | Minimalist Baker

Napa Cabbage Salad

(Dairy Free, Meat Free) I got a gorgeous head of red cabbage in my Kent Veg Box, and it put me in the mood for my mom’s Napa Cabbage Salad recipe that I grew up on. The only problem was that although the recipe was delicious, it lacked much nutritional value (outside the cabbage) and had loads of sugar in the dressing. So, I’ve mixed it up a bit by using honey and adding quinoa/apple. You could also add grated carrot if you want to get more vegetables involved as well! Continue reading

Kale and Quinoa Salad

(Gluten-Free, Dairy-Free, Meat-Free | Paleo-Friendly) Christmas is right around the corner! We all know what happens when the holidays come around…maybe not the healthiest food choices? Yeah, me too. So before all of the holiday shenanigans I’m going to keep things light and healthy (or, at least try! #reallife). This salad was conspired by my sister’s mother-in-law, and it’s very flexible based on what you like! Don’t love kale? Cool, swap it for spinach! Feel free to make this salad into whatever you want it to be (or have in your pantry) and enjoy 🙂 Happy holidays! xx



  • 1 x 250g (2 cups) quinoa (I cheated and used the pre-made quinoa because shortcuts are a must during this busy time of year!)
  • 1 x 200g bag (3 cups) of curly kale
  • Fruit of choice, chopped (my sister used blueberries and grapes; I tried apples and blueberries, but you could even use dried fruits if that’s what you have)
  • Handful of nuts and seeds of choice (I used walnut and sunflower seeds because they’re always in my cupboard)

Ingredients for Dressing 

  • 125 ml (½ cup) extra virgin olive oil
  • 75 ml (1/3 cup) red wine vinegar
  • 1 Tbsp Dijon mustard
  • 3 handfuls of fresh herbs (I used a handful each of parsley, coriander (cilantro) and basil)
  • Salt and pepper to taste


  1. Put all of dressing ingredients into a blender and blend until mixed. Add more of fresh herbs or salt and pepper to taste.
  2. Cook your quinoa according to directions (if you’re not a cheater and didn’t buy pre-made quinoa) and put warm quinoa into large bowl.
  3. Pour all of dressing over warm quinoa and stir.
  4. Add curly kale and fruit (I used a small pack of blueberries and three apples, chopped). Toss.
  5. Top with seeds and chopped nuts.

Look at this tasty treat! Thanks Nancy and Joy for the inspiration! xx


Tip: Because of the toughness of kale, this salad can be made and eaten as leftovers for a few days after. We all know I love a packed kale salad for lunch. YUMMM.