Using Bethenny’s Skinnygirl Honey Dijon Mustard dressing, you can quickly whip up a fresh and vegan take on an old favorite!
Ingredients
- For the Salad:
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 can chickpeas, drained, rinsed, and thoroughly dried
- 1 large bunch kale, stems removed and chopped
- 1 large head romaine lettuce, chopped
- 1/2 cup pre-cooked quinoa
- 1/2 cup marinated tempeh
- For the Dressing:
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- 1 teaspoon Skinnygirl Honey Dijon Mustard dressing
- Season with kosher salt and ground black pepper to taste
Directions
Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. On the baking sheet, toss the chickpeas with 2 tablespoons EVOO; season with salt and pepper. Bake until the chickpeas are toasted and crispy, stirring approximately halfway through, about 20 minutes. Set aside to cool.
For the dressing: In a high-speed blender or food processor, add all the dressing ingredients and blend until smooth and set aside.
In a salad bowl, add the kale and the dressing. Massage the kale with your hands until soft, about 5 minutes. Add the lettuce, tempeh, and half the roasted chickpeas; toss and season to taste with salt and pepper. Finish with the remaining roasted chickpeas; top with fresh ground black pepper, and serve!
Benefits
- Plant-based so it’s easier for your body to digest
- It’s incredibly satisfying which is important to have that sense that you’re not depriving yourself throughout the #btox cleanse
- Raw veggies are nutrient-dense and loaded with anti-inflammatory properties and antioxidants
- Chickpeas are a great source of vegan protein