Big Fat Kale Salad

The big fat kale salad

I love a good salad. One with tons of different flavours, textures, and add-ins. The kind of salad you can bring for lunch all week and not get tired of.

This is one of those salads. The base is my favourite work week salad base – massaged kale. I love using massaged kale because you can prep it on Sunday and it lasts all week. Then you throw in some roast veggies – sweet potato, zucchini, and crispy purple cabbage – to fill you up. Top with roasted chickpeas for some crunch and flavour, plus fresh radishes and microgreens for a tasty crunch, and you’re good to go!

Roasted veggies

If you’re bringing this for lunch during week, keep the kale separate from the veggies, chickpeas, and sprouts, and assemble all together at lunch time.

The big fat kale salad

Makes enough for 4 lunches

1 can chickpeas (or 2 cups cooked), drained and rinsed
1 zucchini, sliced into 1/4 inch rounds
1 sweet potato, sliced into 1/4 inch rounds
1 cup shredded purple cabbage
1 tbsp olive oil
pinch sea salt
1 tsp crushed red pepper flakes

1/3 cup tahini
1 tbsp soy sauce
1 clove garlic, minced
1/4 cup water

6 cups kale
1 tsp olive oil
1 lemon
1/2 tsp salt
4 radishes, thinly sliced


Make the roasted chickpeas and set aside. Preheat oven to 375 and line two baking sheets with parchment paper. Rinse and drain chickpeas and dry between layers of paper towel. Pour out onto one of the baking sheets, drizzle with some olive oil, and season with chili flakes and salt.

On the other baking sheet, toss sweet potatoes, zucchini, and cabbage in remaining oil and season with salt and chili flakes. Roast veggies about 20 minutes, tossing halfway through. Roast chickpeas about 45 minutes, tossing every 15-20 minutes, until crispy. Let veggies and chickpeas cool.

To make dressing, whisk together tahini, soy sauce, garlic, and enough water to thin. Taste and adjust seasonings.

Meanwhile, remove stems from kale leaves and coarsely chop. Toss in a large bowl with juice from the lemon, salt, and olive oil. Massage into kale until the leaves become tender and bright green.

To serve, top kale with veggies, chickpeas, and sliced radishes. Drizzle with dressing.

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