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Kale Beet Salad with Chickpeas & Scallion Cashew Cheese
2 Serving Lunch

Kale Beet Salad

with Chickpeas & Scallion Cashew Cheese

Tags: Gluten-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
560
FAT
24g
CARBOHYDRATES
65g
PROTEIN
24g

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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
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
560
FAT
24g
CARBOHYDRATES
65g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

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.

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