Ultimate New Year's Day Salad

Time :45

Yield :4 servings

Recipe Background

New Year's has come and gone, and now it's time to embrace those resolutions we all made before the ball dropped. We all know it's time to eat healthier, but that can be a real challenge. Or maybe not! The Ultimate New Year's Day Salad makes things so delicious that eating healthier might be a real breeze! A tangy, nutty, zesty lemon-tahini dressing is draped over fresh garden vegetables before being topped with a crunchy chickpea-coconut crumble. The Ultimate New Year's Day Salad makes the first step of dieting surprisingly delightful!

Ingredients

For the lemon-tahini dressing:

2 tablespoons tahini
2 tablespoons olive oil
1 teaspoon low-sodium soy sauce or tamari
1 lemon zested and juiced
2 cloves garlic grated
2 teaspoons fresh ginger grated
salt to taste
black pepper to taste

For the salad:

2 cups chickpeas
1 cup unsweetened flaked coconut
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons sesame oil
1/4 teaspoon cayenne pepper
4 cups Tuscan kale roughly torn
1 teaspoon olive oil
salt to taste
2 cups fresh broccoli florets
1/4 head purple cabbage shredded
1/2 cup fresh parsley or cilantro roughly chopped, can use a combination of the two
2 red grapefruits segmented
2 ripe but firm avocados sliced or chopped
hemp seeds or chia seeds to taste

Directions

In a bowl, add the tahini, 2 tablespoons of the olive oil, 1 teaspoon of the soy sauce, 1/2 of the lemon zest, the lemon juice, the garlic, and the ginger and whisk until completely combined. Reserve the remaining lemon zest for a separate use.
Season the dressing with the salt and the black pepper.
Cover the bowl and refrigerate the lemon-tahini dressing until ready to use.
Preheat the oven to 425 degrees F.
Spread the chickpeas out on a clean kitchen towel and dry them completely.
On a baking sheet, add the chickpeas, the coconut, the remaining soy sauce, the sesame oil, and the cayenne pepper and toss to coat.
Roast the chickpea mixture for 20 minutes.
Stir the chickpea mixture and roast again until the chickpeas are browned and the coconut is dark brown, about 10 minutes.
Transfer the chickpea mixture from the oven.
In a large bowl, add the kale, the remaining olive oil, and the salt and using your clean hands, mix and massage the kale until it is well-coated and has slightly softened.
Add the broccoli, the cabbage, and the parsley to the kale and toss well to combine.
Add the lemon-tahini dressing to the kale mixture and toss until the vegetables are coated and become a salad.
Add the grapefruit segments and the avocado to the salad and toss gently to combine.
Top the salad with the chickpea mixture and the hemp seeds.
Serve.