Detox Salad with Kale, Roasted Chickpeas and Beet

My base for this cleansing, alkalizing salad is made with kale in abundance and a mix of greens for nutritional variety. Kale has high levels of vitamins A, C and K, and antioxidant profile is also pretty impressive, with unique compounds called glucosinolates, with strong detoxifying and cancer-fighting properties. Red cabbage also shares a blueprint of those compounds, as it comes from the same vegetable family.

 One of the best vegetables for vegan salads is broccoli, as you can easily cut or shave the florets into very small pieces. One cup of broccoli will provide you well in excess of your recommended daily intake of Vitamin C and vitamin K, like its Cruciferous relative, kale.
 I like to include raw beetroot in my salads, because of its high anti-inflammatory and antioxidant content, especially betalains, involved in both phases of the natural detoxification of our body cells. Beet is also rich in minerals that triggers the cleansing process, and also has blood sugar regulation and energy-balancing properties.
 If you’ve ever embarked on a detox before, then you’ll relate to that clean, high energy feeling that can’t even compare to the manic high-energy that comes after eating refined foods high in sugar.
Packed with nutritious and alkalising greens and vegetables, this salad is also satiating and has a delicious crunch and texture from roasted chickpeas and lightly toasted seeds.
Author: The Awesome Green
Recipe type: Salad
Cuisine: Vegan
Serves: 2
  • 2 cups kale, roughly chopped
  • ½ cup fresh mixed greens (chard, arugula, spinach, beet greens or any available)
  • 1 small broccoli head, finely chopped
  • 1 medium beet, cut into cubes
  • ½ medium head red cabbage, finely chopped
  • 1 red onion, diced
  • 1 avocado, peeled, pitted and cut into slices
  • 1 tbsp cup lightly toasted walnuts, crushed
  • 1 tbsp lightly toasted mixed seeds
  • 5-4 fresh mint leaves
  • 1 tbsp hemp hearts
  • 2 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • Pinch sea salt
  • For the roasted chickpeas
  • 1 cup cooked chickpeas (you can use canned)
  • 1 tsp turmeric powder
  • ½ tsp cumin
  • ¼ tsp cayenne
  • 2 tsp coconut oil
  1. Preheat the oven to 175C/356F.
  2. Add the chickpeas onto a baking sheet lined with parchment paper.
  3. Add the spices and drizzle with coconut oil, toss to combine and roast for 20 minutes, until they turn crunchy on the outside.
  4. Remove from the oven and set aside to cool.
  5. In a large bowl add the vegetables, avocado, chickpeas, greens and seeds, and mix to combine.
  6. Drizzle with lemon juice and olive oil, season with salt and toss to combine.
  7. Set aside for 10 minutes to allow the flavours to combine, then serve.
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