A yummy, crunchy, wintery salad for those sunny winter days. If you're making this ahead of time to serve or eat later, store the chickpeas separately or bake just before serving to keep them crispy.
2 cups spinach
2 cups kale
1 raw beet, grated
1 cup carrots, shredded
1 cup cucumber, sliced into half moons
1/2 red onion, sliced thinly
1 avocado, sliced
1 can chickpeas, drained & rinsed
curry powder 3 tbsp hummus
2 lemons, juiced
1/4 cup water
1 tbsp cilantro or parsley, chopped
Bake the Chickpeas
Drain and rinse one can of chickpeas and spread them out on a silicon baking mat on a cookie sheet. Sprinkle some curry powder over the top and bake at 350 degrees for 30 minutes.
Grate the Beet
You can use either a golden or red beet for this. Note, if you are using a red beet your hands will turn very pink, but it'll wash out! Using a cheese grater, grate the beet on the largest holes carefully! Watch your fingers at the end.
In a large bowl combine the rest of the salad ingredients and toss gently.
In a bowl or container with a lid, combine all the dressing ingredients together and mix vigorously until the hummus has dissolved. Pour over the salad and enjoy!