There’s something about the cooler weather that always makes my diet take a 360 twist for the worst. I tend to forget that fruits and veggies are not optional but necessary, and end up eating a ton of calorie dense foods that make me feel horrible, but warm and cozy at the same time.
This year, I decided to pay attention to what I'm eating and actually force myself to create healthy and delicious recipes to appreciate along side this cooler weather.
I’m not the biggest salad person; I actually avoid most salads because I find chewing on lettuce gets boring really fast. But to my surprise I figured out away to make a salad into something you can and will actually crave!! It takes a bit of time to put all these magical ingredients together but mixing it up with some crunchy kale, crispy chickpeas and savoury fried Brussels sprouts can turn a salad from boring to addictive with just one bite!
There’s a good kick of heat so feel free to use less of the habanero peppers if you prefer a more mild flavour!
1 Bunch of Curly Kale, washed+ stems removed
2 Cups. Fresh Brussels sprouts
1/2 - 1 Small Habanero pepper, minced very fine
1 Can. Salt-free Chickpeas, Rinsed
1/4 Cup. Vegan Parmesan Cheese
3 Tbsps. Olive oil
1/2 Cup. Vegan mayo
3 Tbsps. Lime/ Lemon Juice
1 Tsp. Smoked paprika
2 Tsps. Garam Masala Spice
1 Tsp. Garlic Powder
A pinch of salt & Pepper
Preheat the oven to 375 degrees Fahrenheit
In a large bowl mix together the chickpeas, one tablespoon of olive oil, Garam Masala spice, Garlic powder and a pinch of salt. Once everything is well coated transfer the chickpeas onto a baking sheet lined with a non-stick silicone mat, and bake for 20 -30 minutes or until golden and crispy.
In a small mixing bowl whisk together the vegan mayonnaise, limejuice, smoked paprika, minced habanero pepper and a pinch of salt and pepper. Whisk until everything is well combined and place the dressing into the fridge until ready to serve.
Tear the kale leaves into bit sized pieces and place them into a large mixing bowl, drizzle 1/2 tablespoon of oil over the kale and massage the leaves for 3 -4 minutes. This will help the leaves soften up and become tender.
Wash the Brussels sprouts and cut off the ends, peel off all of the leaves and place them into a large bowl. Slice the core of the Brussels sprout into quarters and repeat until all of the sprouts have been peeled and chopped.
Heat 1 Tablespoon of olive oil in a large skillet, once hot add in the quarter Brussels sprouts and fry until golden brown and crispy, transfer into the bowl of Kale and repeat the same process for the remaining Brussels sprout leaves.
Once the chickpeas are golden brown and crispy transfer them into the bowl of kale & fried Brussels sprouts. Toss everything together and sprinkle in some vegan Parmesan cheese, before serving pour in the dressing and toss everything together until evenly coated.
If you prefer - you can substitute A jalapeño pepper instead of a habanero, Jalapeño peppers are slightly less spicy and make for a delicious alternative.
Vegan Parmesan is optional; it makes a delicious little addition to the salad but is not required for this salad to be delicious!