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Chopped Kale + Kraut Salad w/ Millet + Sunflower Ranch Dressing | Well and Full | #vegan #recipe

Chopped Kale + Kraut Salad w/ Millet + Sunflower Ranch Dressing

This is the perfect salad to spice up your work lunches! It's topped off with a mouthwatering, vegan sunflower ranch dressing that's easy to make!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

Salad

  • 2 Cups Organic Rainbow Kale chopped
  • 2 Cups Mesclun Greens chopped
  • 1/2 Cup Cooked Millet
  • 1/3 Cup Red Beet Sauerkraut or any sauerkraut you like!
  • 1/4 Cup Red Onion Chopped

Spiced Chickpeas

  • 1 15- oz Can of Chickpeas
  • Drizzle Olive or Flax Oil optional
  • 1/4 Tsp Salt
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Garlic Powder
  • 1/8 Tsp Cumin
  • 1/4 Tsp Paprika
  • Pinch Cayenne

Sunflower Ranch

  • 2/3 Cup Sunflower Seeds
  • 3/4 Cup Almond Milk
  • Juice from 1 Lemon
  • 2 Small Cloves Garlic
  • 1/4 Tsp Salt
  • 3 Tbs Chopped Red Onion
  • 1/8 Tsp Dried Dill
  • 1 Tsp Dried Parsley
  • 1/4 Tsp Black Pepper
  • 1 Tsp Extra Virgin Olive Oil optional

Instructions
 

Millet + Chickpeas

  • Start by cooking the millet and chickpeas ahead of time. To cook the millet, combine one part millet to two parts water, place on stove, and bring to boil. Once water is boiling, cover pot, bring heat to a simmer. and stir occasionally until cooked, about 15-20 minutes. I usually like to make at least a cup of millet so I can have extra to use afterwards!
  • For chickpeas, preheat oven to 425 degrees F. Rinse and drain can of chickpeas, making sure they're as dry as possible. Combine chickpeas, oil, and spices in a bowl and mix until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for about 15-20 minutes, or until slightly browned and crispy.

Sunflower Ranch

  • Combine all ingredients in a blender and combine until smooth and creamy. I find the dressing tastes best when it's been chilled in the fridge for a bit!

Putting It All Together

  • Chop 2 cups kale and 2 cups mesclun greens, and combine with about 1/2 cup millet, 1/3 cup sauerkraut, and 1/4 cup red onion. Drizzle with as much sunflower ranch dressing as desired.
  • Serve and Enjoy!