Wicked Healthy Chopped Salad

Halve the cabbage. Cut the zucchini into planks, each about 3 to 4 inches long. Drain the garbanzo beans and dry well with a paper towel.

Destem and roughly chop the kale. Thinly slice the scallions and Thai chiles. Pick the cilantro and mint leaves from the stems and roughly chop.

Supreme the oranges by trimming both ends and cutting away the peel and pith. Working over a medium bowl, remove the flesh segments, then squeeze out the remaining juice. Move the segments to a small bowl. Grate the ginger with a microplane (no need to peel). To the medium bowl with the orange juice, add the ginger, white miso, and sesame oil. Whisk ginger-miso dressing to combine.

Heat a large nonstick skillet over medium-high heat. Toss cabbage and zucchini in 4 tsp olive oil and season with salt and pepper. Add to the hot skillet, turn down the heat slightly, and cook, turning vegetables occasionally until blackened in places and tender, about 4 to 6 minutes.

Return the skillet to heat, add 2 tsp olive oil, and then the garbanzos. Cook, shaking the pan frequently, until browned and crispy in places, about 2 to 3 minutes. Season with salt and add 2 tsp smoked nori spice.

In a medium bowl, combine 2 tbsp ginger-miso dressing with the chopped kale and massage with your hands until the leaves soften, about 1 minute. Chop the charred vegetables. To serve the salad on a large platter. Add the kale, chopped vegetables, and crispy chickpeas. Top with sliced scallion, chiles, orange, herbs, and remaining smoked nori spice. Serve with remaining ginger-miso dressing. Dig in!