Vegan Apple-Chickpea Kale Salad With Mustard-Dill Dressing

Vegan Apple-Chickpea Kale Salad With Mustard-Dill Dressing

 A tangy mustardy, citrus, dill dressing takes this cool and crunchy salad to the next level.

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The mingling of warm and cold vegetables, crunchy apples, meaty chickpeas, and the slight tingle of a thinly sliced red onion pack this salad from the Smorgasbowl cookbook with lots of flavor.

What you need:

For the salad: 
3 tablespoons olive oil, divided
2 small zucchini, diced 
½ small yellow onion, diced 
1 (16-ounce) can of chickpeas, strained and rinsed 
1 bunch Tuscan kale, large stems removed and chopped fine 
½ teaspoon salt 
1 medium honeycrisp or similar apple, diced 
½ small red onion, sliced thin 

For the dressing: 
¼ cup orange juice
1 tablespoon lemon juice 
¼ cup olive oil
2 tablespoons mustard 
1 teaspoon dried dill 

What you do:

  1. In a sauté pan over medium-high heat, warm 2 tablespoons of oil until hot, then add zucchini and onions. Cook, stirring with a spatula, until lightly browned, about 6 minutes. 
  2. Add strained and rinsed chickpeas and sauté until chickpeas are heated through, about 2 minutes. Remove from heat and set aside. 
  3. In a large bowl, add kale, remaining oil, and salt. Massage with hands. Add apples and red onion and toss together. 
  4. For the dressing, to a small glass jar add all ingredients, cover with a lid, and shake until well combined. 
  5. To serve, arrange equal portions of kale salad and warm zucchini, onions, and chickpeas in bowls. Drizzle with dressing and serve.
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