Lemony Kale, Avocado and Chickpea Salad By Chef Angelica
I know I know you are here fore the recipe but let me tell you about the Chef behind it first! I would like you all to meet someone very special! Her name is Chef Angelica of Soul Edibles and she is one of the smartest Chefs I know! She layers flavors like no other and knows how to make your taste buds sing. Her food does just that to me every time I taste it. Chef Angelica, soon to be graduate of The International Culinary School at the Art Institute of Atlanta has been cooking since she was a little girl. Her background of indigenous flavors combined with her technical savvy approach to food is what makes her a force in the culinary industry. She recently competed in a raw vegan cook off where she took 2nd place amongst some really talented Chefs who brought their A game. She is a new mommy of a beautiful baby girl Ashe’ Nandi and she has not skipped a beat. Truly a inspiration to me and the community she serves. Her food speaks for itself and to give you a little preview I would like to share one of her Raw Vegan Recipes with you. With that being said lets get cooking! Well Mixing because this is a Raw Vegan Challenge.
INGREDIENTS
- 1 avocado halved
- 2 tablespoons freshly squeezed lemon juice divided
- 1/2 teaspoon kosher salt divided
- 1 bunch kale stems removed and discarded, leaves coarsely chopped (about 8 cups)
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup roasted pumpkin seeds
INSTRUCTIONS
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Scoop the flesh from one of the avocado halves out of its skin and put in in a large bowl. Add 1 tablespoon of lemon juice an 1/4 teaspoon of salt, and mash everything together. Add the coarsely chopped kale leaves and massage them by hand with the avocado mash until the kale becomes tender. Place the kale-avocado mash on a serving plate.
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Remove the flesh of the remaining avocado half from its skin and chop into bite-size chunks. Please in the bowl that contained the kale, and add the chickpeas.
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In a small bowl, whisk together the olive oil, remaining 1 tablespoon of lemon juice, remaining 1/4 teaspoon of salt, and the pepper. Drizzle over the chickpeas and avocado and toss to combine. Pile on top of the kale-avocado mash, and top with the roasted pumpkin seeds.
