Ingredients

Salad:

• 1 can Chickpeas (Cooked)
• 1 bunch Kale Leaves (massages and chopped)
• 1/2 cup Radish (sliced)
• 2 cups Carrot (Grated)
• 1 tbsp Red Onion (Minced)
• 1/2 cup Purple Cabbage (Shredded)
• 1 tbsp Sunflower Seeds (Toasted Sunflower seeds (or pumpkin seeds))

Dressing:

• 1/2 cup raw cashews (high-powered blender or soak overnight)
• 1/4 cup (60 mL) water
• 1 tablespoon (15 mL) lemon juice
• 1/2 tablespoon (7.5 mL) Dijon mustard
• 1/2 teaspoon garlic powder
• 1 small garlic clove
• 1/2 tablespoon (7.5 mL) Worcestershire sauce or soy sauce
• 2 teaspoons capers
• 1/2 teaspoon fine grain sea salt and pepper, or to taste

Directions

1. Rip the kale leaves from the thickest portion of the stem and place into a large bowl. Then drizzle 1 tbsp of oil and lemon juice or apple cider vinegar onto the leaves to massage them until tender. Set aside.
2. Chop or shred purple cabbage, massaged kale, carrot and other vegetables. Add the minced red onion and chickpeas.
3. In a food processor or high-powered blender, add the cashews, water, lemon juice, mustard, garlic powder, garlic clove, Worcestershire sauce, and capers. Salt and pepper as desired. Blend until desired consistency is reached by adding a splash of water if needed.
4. Toss the salad with the dressing and serve.

Tips

• No Radish
  Sub Purple Cabbage
• No Kale
  Use Romaine Lettuce and Green Lettuce
• Massaging Kale
  Pre-massage the kale using a pinch of salt and some lemon juice or apple cider vinegar and olive oil. Very little is needed to massage the kale until it is tender.