No more boring and bland salads! This recipe is a go-to in my house. It’s crunchy, and satisfying, with a bit of heat from red chili flakes and sweetness from mango to balance it all out. The salad dressing comes together in less than 5 minutes and is good on basically everything. The crunchy chickpeas act like a crouton but are more flavorful and healthier too. Bonus: this recipe is a great way to use broccoli stalks that may otherwise go to waste (Yes, they are totally edible and delicious!). Let us know if you try this recipe out.
5 cups green cabbage (shredded or finely chopped)
¼ cup purple cabbage (shredded or finely chopped)
2 cups broccoli stalks (peeled and shredded or finely
3 cups kale (finely chopped)
¾ cup crispy garlic chickpeas (recipe below)
¾ cup red bell pepper (diced)
½ cup carrots (shredded)
⅓ cup cilantro (finely chopped)
¼ cup sunflower seeds (roasted)
CHILI MANGO DRESSING
1 cup mango (diced)
¼ cup apple cider vinegar
3 tbsp olive oil
1 tbsp agave
2 tbsp fresh lemon juice
½ tsp pepper
¼ tsp salt
½ tsp garlic powder
2 - 4 tbsp water depending on the consistency desired
2 tsp red chili flakes (2 tsp is spicy. If you want a subtle heat use 1 tsp)
CRISPY GARLIC CHICKPEAS
1 can chickpeas
2 - 3 tbsp olive oil
½ tsp chili powder
¼ tsp garlic powder
½ tsp salt
For the dressing: Add liquids to a blender, followed by spices, and then mango.
Blend all dressing ingredients together.
Add more water if you would like a thinner dressing
Store in an airtight container in the fridge until ready to use.
For the chickpeas: Preheat the oven to 400 F.
Drain chickpeas and pat dry.
Mix together oil and spices. Mix with chickpeas. Spread chickpeas out on a sheet pan.
Bake for 15 min. Stir chickpeas. Bake for an additional 15 min.
Store in an airtight container until ready to use.
In a large bowl, place all your salad ingredients and pour in just enough dressing to coat the ingredients.
Toss to coat and serve with a generous serving of crispy garlic chickpeas.
I love feeding people awesome vegan food. I've been a vegan chef in rest aurants for years in Boston, Chicago and Seattle. Now, I am an plant-based recipe creator and food videographer. I'm stoked to help people make living a vetgan lifestyle easy. Feel free to dm me any questions, I love talking about all things food-related!
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