Vegan Kale with Roasted Black Pepper Chickpeas & Paprika Avocado

I’m craving dark, leafy greens! Especially kale, which is my favorite green out there. I love it cooked and raw. I stopped years ago using regular lettuce in my salads. Now they only consist of everything dark.

Here’s another salad I hope you’ll try! I always end up getting creative and finding new things to put together with the random items in my fridge and pantry, particularly when I get home from vacation and I don’t have much left!

Kale with Roasted Black Pepper Chickpeas & Paprika Avocado

Shredded kale
Spinach
1/2 C cherry tomatoes, halved
1 Can water chestnuts, diced
1/2 C wasabi edamame
2 Chickpeas, drained and rinsed
1 T smoked paprika + 2 t smoked paprika
2 t black pepper
1 Large avocado, cubed
1 Small onion, diced
1 Lime
Dash of salt
Drizzle oil, for the pan

In a large skillet, add the chickpeas WITHOUT the oil. Fry them up on high heat, stirring occasionally until you hear them start to pop. You want them a nice, toasty brown color (about 20 minutes). Add the oil then the black pepper and 2 t smoked paprika and mix well while continuing to cook for a few minutes more. When coated and dry, remove from heat.

Add the avocado to a bowl and mix with juice from a whole lime, salt and 1 T smoked paprika.

Throw everything in a large bowl and mix well with dressing.

Lime Dill Salad Dressing

1 Lime
2 T dill week
salt and pepper, to taste
1 T nutritional yeast
1/2 C water

Mix everything together in a bowl with a fork. When squeezing the lime just, take the fork and pull the pulp out in little bits as well.