Products used in this recipe - Rainbow Seaweed Chickpea Miso & Sesame Seasoning, Rainbow Seaweed Flakes
Serves 2
Ingredients
2 tbsp olive oil
1 tbsp lime juice
2 cups of Kale (ribs removed & chopped into bite-sized pieces)
5 cherry tomatoes (halved)
1 can (420g) of chickpea (drained)
½ red onion (diced)
¼ cup feta cheese (crumbled)
1 tbsp Alg Rainbow Seaweed Flakes
1 tsp Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning
1 tbsp Alg Rainbow Seaweed Flakes
1 tsp Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning
Steps
- For the dressing, combine the olive oil and lime juice in a small bowl. Whisk until combined.
- For the salad, place the kale and dressing into a large mixing bowl. Massage the dressing into the kale leaves for about 30 seconds. This makes the kale leaves more tender.
- Add all the other ingredients into the large mixing bowl and gently toss to combine.
- Taste and adjust flavour as needed. Sprinkle more Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning on top before serving.