I go through a lot of kale salads and while I love a creamy tahini or cesar dressing sometimes I need to switch it up.  This salad has lots of crunch and texture from sesame almonds and hemp seeds and a crazy bang of flavor from the dressing.  The ginger is the star of the dressing… perfectly balanced by the honey and vinegar.  I could see this salad tasting great with grilled shrimp or with some salty feta mixed in.  Just as is it was light and satisfying!

You’ll need

• 2 bunches of kale, large ribs removed, finely chopped
• 1 can chickpeas, rinsed and drained
• 1 cup almonds, chopped
• 1 tablespoon avocado oil or other oil
• 0.25 cup sesame seeds
• 0.25 cup hemp seeds
• 0.75 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1” piece of ginger, peeled and minced
• Salt/pep

To Make:

1. In small bowl whisk together extra virgin olive oil, vinegar, honey, ginger, 1 tsp salt and 1 tsp pepper.
2. Over medium low heat warm avocado oil. Add almonds, sesame seeds and pinch salt and sauté 5 minutes. Set aside.
3. Massage kale with pinch salt for a minute. Toss with dressing.  Add chickpeas, sesame almonds and hemp seeds and toss to combine.

Make ahead:

• Prep kale and keep in air tight container in fridge
• Make dressing and store in fridge
• Make almonds and store at room temp
• Drain and rinse chickpeas an store in air tight container in fridge
• Toss all ingredients together when ready to serve

 Inspired by WhatsCookingGoodLooking