Kale Beet 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.

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