- For the salad:
- 1 dry pint Pure Flavor® Oriana® Orange Grape Tomatoes, halved
- 2 green scallions, chopped
- 1 head of kale, destemmed & chopped
- 1 can of chickpeas, drained & rinsed
- 2 cups quinoa, cooked
- 2 cups mixed microgreens
- 3 tbsp hemp hearts
- 1 tbsp olive oil, divided
- ½ tbsp garlic powder
- 1 tsp chipotle chili pepper
- Salt, to taste
- For the dressing:
- 1 garlic clove, grated
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 tbsp white wine vinegar
Mix chickpeas and quinoa with ½ tbsp olive oil, garlic powder, chipotle chili pepper, and salt in a separate bowl.
Place the mixture in the air fryer at 400°F for 15 minutes until it's nice and crunchy.
Combine the dressing ingredients in a small bowl and stir well.
Assemble salad by adding kale to large mixing bowl and massaging it with remaining olive oil.
Add the remaining ingredients and top with the dressing. Mix everything together well and enjoy!
Recipe created by Hope Monaco
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