Kale/carrot salad

Name: Kale/carrot salad
Cuisine: American
Ingredients: Bunch kale; 1 can chick peas, roasted; 2 medium shredded carrots; 1 Avacado; 5 soaked and shredded almonds; 2 oz pumpkin seeds; 1/4 cup mayo; 1 tsp dijon mustard; 1 tsp anchovy paste; 1 seeded and diced jalapeno pepper; 2 tbsp lemon juice; 2 chopped garlic cloves

Mama Prabable @cook_21263572

I love how all the colors and flavors come together in this salad.

Mama Prabable @cook_21263572

I love how all the colors and flavors come together in this salad.

Saved

Ingredients

Bunchkale
1 canchick peas, roasted
2medium shredded carrots
1Avacado
5soaked and shredded almonds
2 ozpumpkin seeds
Dressing
1/4 cupmayo
1 tspdijon mustard
1 tspanchovy paste
1seeded and diced jalapeno pepper
2 tbsplemon juice
2chopped garlic cloves

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Steps

1

For roasted chickpeas, drain the can of chickpeas and pat dry them with paper towel
2

Roast the chickpeas at 425° F for 30 minutes.
3

Get all the ingredients together for the salad, kale, chickpeas, carrots, avacado, almonds and pumpkin seeds.
4

For dressing, mix mayo, dijon mustard, anchovy paste, jalapeno peppers, garlic and lemon juice.
5

Pour the dressing on top of the salad, mix and enjoy!