Big Salad
Ingredients: Chickpeas (canned), Olive oil, Kosher salt, Black pepper, Walnuts · 60 min cook time · 620kcal · ₩18,650
Ingredients
2cans Chickpeas (canned), 4tsp Olive oil, 1tsp Kosher salt, 0.5tsp Black pepper, 1.5cups Walnuts, 1bunch Kale, 1tbsp Lemon juice, 0.5tsp Sea salt, 0.5head Cabbage, 2tbsp Red wine vinegar, 1tsp Dijon mustard, 1tsp Maple syrup, 0.5tsp Oregano, 0.25tsp Crushed red pepper, 1clove Garlic, 1package Store-bought tofu (curry nuggets), 1medium Carrots, 0.5pepper Red bell pepper, 0.5cup Sauerkraut (homemade), 0.5avocado Avocado, 0.25bunch Flat-leaf parsley
Instructions
1. Drain and rinse two cans of chickpeas. Dry them very well so they can crisp up in the oven. Add about 4 teaspoons of olive oil, season generously with kosher salt and black pepper, and gently toss with your hands. Spread the chickpeas out on a sheet pan, ensuring no overlapping. Cook at 425°F for 30-35 minutes in the top third of your oven without tossing.
2. Measure out 1.5 cups of walnuts. If they are whole, chop them a little so they roast evenly. Add a small amount of olive oil, just enough for the salt and pepper to stick. Toss with your hands. Line a sheet pan with parchment paper for easier cleanup, or skip it if you prefer. Set aside the walnuts for now.
3. Strip the tough, thick stems from the kale leaves. Slice the kale as thinly as possible. Layer several leaves on top of each other and slice thinly. Wash and dry the kale thoroughly. Add a little lemon juice and sea salt to the kale. Lightly massage the kale to tenderize it, but don't over-massage if you plan to store it for several days.
4. Cut a cabbage into quarters and remove the tough core. Slice the cabbage as thinly as possible with a knife, or use a mandoline for even thinner slices. Store the prepped kale and cabbage in large ziploc bags or reusable bags. They should stay good in the fridge for at least 5 days.
5. Reduce the oven temperature to 350°F. Add the walnuts to the oven for about 12 minutes, tossing halfway through. The chickpeas can go back to the top rack and do not need to be flipped.
6. Prepare the red wine vinaigrette. Combine red wine vinegar, lemon juice, Dijon mustard, maple syrup, oregano, crushed red pepper, and grated garlic in a jar. Add olive oil. Shake vigorously to emulsify. This vinaigrette will stay good in the fridge for at least a week and up to 10 days.
7. Once the chickpeas and walnuts are cool, store them. Leave the lid of the chickpea container ajar to help them stay crispy. Store the walnuts in a sealed jar.
8. Assemble the salad. Grab your prepped cabbage and kale and add them to a bowl. Drizzle with the red wine vinaigrette and massage with your hands to ensure even coating. Add the crispy chickpeas and roasted walnuts.
9. Add store-bought Thai curry tofu nuggets to the salad. Cut the tofu into bite-sized pieces.
10. Grate carrots and chop red bell pepper. Add them to the salad. You can prep these ahead of time as well; bell peppers stay good for about 3 days and carrots for about a week in the fridge.
11. Add sauerkraut to the salad. If you have half an avocado, add it for a creamy element and healthy fats and fiber. Tear it with your hands for a rustic feel. If you have leftover fresh herbs like flat-leaf parsley, basil, or dill, add a handful or two.
12. Toss all the ingredients together. Add a dash of black pepper. Taste before adding more salt, as some components already contain salt.
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