Why I make this salad (almost) every weekday 🥗

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon is lower in fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is plant-based and beans are economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is rich in healthy fats.

Drain and rinse 2 cans of chickpeas, then dry them well.

Toss chickpeas with 4 teaspoons of olive oil, kosher salt, and black pepper.

Spread chickpeas on a sheet pan and roast at 425°F for 30-35 minutes without tossing.

Chop 1.5 cups of walnuts if they are whole, then toss with olive oil, salt, and pepper.

Wait for chickpeas to roast before reducing oven temperature to 350°F and adding walnuts for 12 minutes.

Prepare salad base by stripping stems from kale and slicing it thinly.

Massage kale with lemon juice and a little salt to tenderize it.

Quarter and core a large cabbage, then slice thinly or use a mandoline for quicker prep.

Make red wine vinaigrette by mixing red wine vinegar, lemon juice, red pepper flakes, garlic, and extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens