Kale Beet Salad
with Chickpeas & Scallion Cashew Cheese
- 1 cucumber
- 8 oz kale beet blend
- 13.4 oz chickpeas
- 2 tbsp red wine vinegar
- Salt and pepper*
- 1 tbsp olive oil*
- 2 oz dried cranberries
- ¼ cup walnuts
- 2 oz Treeline scallion cashew cheese
- *Not included
- For full ingredient list, see Nutrition
Drain and rinse the chickpeas. Thinly slice the cucumber. Add the kale beet blend and chickpeas to a large bowl and toss with the red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper.
Divide the dressed salads between bowls. Top with sliced cucumber, dried cranberries and walnuts. Finish with scallion cashew cheese.