tastiest, easiest salad

Easy Vegan Cabbage, Kale, Tomato and Chickpea Salad

I always see mouth watering dishes on the internet.  But when I expand to look at the recipes, the thought of making them feels overwhelming and I usually end up putting the pages in my “favorites tab,” thinking I will revisit when I have more time. 

So when I see a really easy recipe that also looks delicious, I get super excited. If its healthy too, I’m thrilled!

I found this salad on SkinnyTaste.com and made some ingredient additions. It’s funny, I was making the recipe as stated on the site, but when I realized it wouldn’t feed the number of people I needed, I decided to add whatever was in my fridge. The result was this salad- the tastiest and easiest salad I’ve made in years. I’ve never received so many compliments on anything I’ve made! Doesn’t life work this way sometimes?

ingredients for Easy Vegan Cabbage, Kale, Tomato and Chickpea Salad

The ingredients I added were Persian cucumbers, cherry tomatoes, kale, and chick peas.

I also changed the proportion of apple cider to vinegar by adding tablespoons instead of teaspoons from the recipe. I did this to soften the olive oil taste. While I like the flavoring of olive oil, I don’t like to taste it. Less olive oil is also lighter on calories.

A few words about my ingredients:

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  • Cucumbers: I opt for Persian cucumbers over regular because they don’t have a wax coating and are tastier. I love the crunch. An added bonus is that I don’t have to peel them, because the skin is where all the nutrients are anyway!

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  • Red pepper: I learned a good trick to cut red bell peppers. You cut the top and bottom off, then cut the core out in a wheel-like fashion. This leaves no mess of seeds and you shave off the untasty white parts in one swoop!

chick-peas

  • Chick peas: These have so much protein and great texture. They make the salad more filling and satisfying.

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  • Salt:  I use kosher salt when I cook because it is easier to handle, milder, and has less sodium  than table salt. I use sea salt for finishing my food since it has a stronger taste.

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Ounce of Salt Jewelry

  • Grape tomatoes: My favorite are cherubs. They are sweet and balance out the sour and salty flavor of the salad.

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  • Onion: There are a few fancy ways to chop an onion but this is a good way to cut if you want big slices and don’t want to tear up or make a mess.

knife

  • And a word about my knife! My sister-in-law told me about Kyocera knives. This knife is made of ceramic and cuts beautifully. I never thought I would ever get excited about a knife, but if you invest in a good one, you will understand.

Easy Vegan Cabbage, Kale, Tomato and Chickpea Salad

 So there you have it. A beautiful, EASY salad you can make in about 10 minutes (shorter if you buy pre-cut cabbage and kale).
Ingredients:
  • 1/2 small (about 5 cups) head white cabbage, cored and shredded
  • 1/2 red bell pepper, seeded and sliced thin
  • 1/4 small red onion, sliced thin
  • 4 Persian cucumbers
  • 2 cups of Kale
  • 1 can of chickpeas
  • 1 cup of grape tomatoes
  • 2 tbsp extra virgin olive oil
  • 5 tbsp apple cider vinegar
  • 1/4 tsp kosher salt
  • fresh black pepper, to taste
  • shaved parmesan cheese to finish (optional)

The best part about this salad is the dressing. So simple, but I love how the tangy flavor compliments the ingredients.

Do you think you will make this salad?  Let me know what you think!

Yield: 8 servings

The Tastiest, Easiest Salad I've Made in Years: By Jen Oliak

The Tastiest, Easiest Salad I've Made in Years: By Jen Oliak

The easiest salad ever and also the tastiest.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Salad

  • 1/2 small (about 5 cups) head white cabbage, cored and shredded
  • 1/2 red bell pepper, seeded and sliced thin
  • 1/4 small red onion, sliced thin
  • 4 Persian cucumbers
  • 2 cups of Kale
  • 1 can of chickpeas
  • 1 cup of grape tomatoes

Vinaigrette

  • 2 tbsp extra virgin olive oil
  • 5 tbsp apple cider vinegar
  • 1/4 tsp kosher salt
  • fresh black pepper, to taste
  • shaved parmesan cheese to finish (optional)

Instructions

  1. Layer salad ingredients in a large bowl.
  2. Mix vinaigrette in a mason jar and shake well. Drizzle on salad and toss.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 330 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 374mg Carbohydrates: 58g Fiber: 18g Sugar: 26g Protein: 17g

Flavor Your Life with an Ounce of Salt. A lifestyle blog by Jen Oliak.