This vegan kale chopped salad is full of vibrant colors and flavors, with Cajun-spiced chickpeas, roasted purple cauliflower, and chopped avocado.
Preheat the oven to 425 degrees F.
Prep your cauliflower - wash, dry, and cut into small-ish florets. In a bowl, toss with oil, salt, and spices until evenly coated.
Prep your chickpeas - rinse, dry completely, and toss with oil, salt, and spices.
On a baking sheet lined with parchment paper, bake cauliflower and chickpeas for 25-30 minutes.
Optional - when done, remove cauliflower from baking sheet, and broil chickpeas in the oven for about 2-3 minutes, for extra crispiness. Be sure to check often to ensure they don't burn!
To prep the kale greens, add them into a bowl with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of both salt and pepper. Using your hands, rub the oil and lemon into the kale so that it becomes tender. Don't skip this step!
Prep your veggies - chop up your cucumber and avocado. I would recommend discarding the inner part of the cucumber, as it gets rather soggy.
In a bowl, mix in the tenderized kale, veggies, chickpeas, cauliflower, almonds, hemp seeds, and sprouts. Toss until everything is evenly mixed.
Divide up the salad into 2-3 bowls (or one if you're feeling extra hungry!)
By tenderizing the kale with olive oil and lemon, you kind of have a built-in salad dressing already, but feel free to add your favorite dressing as extra if you'd like! Also, romanesco or regular white cauliflower would work just fine here too :)