Kale Beet Salad with Chickpeas & Scallion Cashew Cheese

Kale Beet Salad

with Chickpeas & Scallion Cashew Cheese

GET RECIPES DELIVERED
lunch

Nuts Oil free 10 minutes or less Lunch Winter Recipes Quick and Easy Summer Recipes Spring Recipes Fall Recipes Gluten-Free Salad Leafy Greens Beans/Legumes
GET RECIPES DELIVERED
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
560
FAT
24g
CARBOHYDRATES
65g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 cucumber
  2. 8 oz kale beet blend
  3. 13.4 oz chickpeas
  4. 2 tbsp red wine vinegar
  5. Salt and pepper*
  6. 1 tbsp olive oil*
  7. 2 oz dried cranberries
  8. ¼ cup walnuts
  9. 2 oz Treeline scallion cashew cheese
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

INSTRUCTIONS

1
Prepare the salad
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.
2
Serve
Divide the dressed salads between bowls. Top with sliced cucumber, dried cranberries and walnuts. Finish with scallion cashew cheese.