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 mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
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
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.
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!