Creamy Kale Salad with Crunchy Seeds and Croutons
By OcadoLife
Published on 16 May 2024
This wallet-friendly, vegan Creamy Kale Salad with Crunchy Seeds and Croutons was created
by plant-based food champion Ella Mills – aka Deliciously Ella. “This is an explosion of
textures and tastes, with crunchy chickpeas, sweet roasted carrots, crispy croutons and a
silky dressing.” To ring the changes, try swapping the chickpeas for cannellini or butter
beans, and the carrots for sweet potato or beetroot. Time and servings
1 hrTotal time
6Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 80g unsalted cashews
- 6 carrots, cut into 1 cm slices
- 1 (570g) jar chickpeas, drained
- 2½ tbsp olive oil, plus a little extra for drizzling
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 pinch sea salt flakes
- 200g curly kale, roughly torn into bite-sized pieces
- 1 lemon, juiced
- ½ tsp salt, plus a pinch
- ½ garlic clove
- 1 tbsp dijon mustard
- 4 slices white sourdough (about 200g), in bite-sized pieces (check for dairy free if required)
- 75g mixed seeds (we used pumpkin, sunflower and sesame)
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 pinch chilli flakes
- 15g flat-leaf parsley, chopped
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Tip the cashews into a bowl and cover with 160ml just-boiled water. Set aside for 5-10 mins to soften.Step 2
In a large roasting tin, toss the carrots, chickpeas, ½ tbsp olive oil, paprika, cumin and sea salt. Spread out in a single layer. Bake for 30-35 mins, until the chickpeas are crisp.Step 3
Meanwhile, put the kale into a large bowl along with half the lemon juice, ½ tbsp olive oil and a pinch of salt. Massage the kale until softened, then set aside.Step 4
To make the dressing, put the garlic, mustard, ½ tsp salt, 1 tbsp olive oil, the remaining half of the lemon juice and plenty of black pepper in a high-speed blender with the cashews (liquid and all). Blitz to a smooth sauce the consistency of double cream; season.Step 5
Remove the chickpeas from the oven. Arrange the bread on top and drizzle with a little olive oil. Tip the seeds onto a small lined baking tray; stir in the tamari, maple syrup, remaining ½ tbsp oil and chilli flakes. Return the chickpeas to the oven, along with the tray of seeds, for 10 mins until crisp and golden. Remove and leave to cool.Step 6
Tip the chickpeas and veg into the bowl of kale and stir through three-quarters of the dressing, along with the parsley and half the seeds. Tip the salad onto a platter; top with the remaining seeds and dressing. Chill leftovers in an airtight container for up to 3 days.