The Farmers' Store has now created an ORGANIC SALAD KIT for this vibrant, earthy salad. We use fresh organic salad & leafy greens, pre-cooked organic beets, crunchy organic chickpeas, and fresh organic fennel and/or seasonal herbs. You can adapt the is recipe in so many ways, swapping out the beets for pumpkin, or adding in your favourite protein.
INGREDIENTS:
- Organic Greens – 2 cups (mix of organic kale, organic lettuce, and organic baby greens)
- Pre-Cooked Organic Beets – 1 cup, chopped
- Organic Tomatoes – ½ cup, halved
- Organic Cucumber – ½ cup, diced
- Organic Fennel or Fresh Organic Herbs – ¼ cup, thinly sliced organic fennel or chopped organic herbs (e.g., organic parsley, organic dill, organic chives, or organic mint)
- Crispy Organic Chickpeas – ½ cup
- Organic Avocado – ½, diced
DRESSING VARIATIONS: (not included in kit)
- Classic Vinaigrette (Organic olive oil, fresh organic lemon juice, organic Dijon mustard, organic honey, organic salt & organic pepper)
- Garlic Aioli (we use Naked Byron's)
- Chipotle Mayonnaise (we use Naked Byron's)
HOW TO ROAST CHICKPEAS
- Preheat the oven to 200°C (400°F).
- Dry the organic chickpeas – Pat them dry with a clean towel or paper towel. Removing excess moisture helps them get crispier.
- Season – Toss the organic chickpeas in a bowl with 1 tbsp organic olive oil, ½ tsp organic Celtic sea salt, and optional seasonings like ½ tsp organic garlic powder or ½ tsp organic smoked paprika.
- Spread on a baking sheet – Arrange them in a single layer on a baking tray lined with parchment paper.
- Roast – Bake for 25-30 minutes, shaking the tray halfway through to ensure even crisping.
- Cool & Crisp Up – Let them cool for 5-10 minutes. They’ll continue to crisp as they cool.
PREPARATION INSTRUCTIONS:
- Prepare the Organic Kale – Remove stems, chop leaves into bite-sized pieces, and massage with a drizzle of organic olive oil for 1–2 minutes until tender.
- Assemble the Salad – Combine organic kale, organic lettuce, and organic baby greens in a large bowl.
- Add the Veggies – Toss in pre-cooked organic beets, organic cherry tomatoes, organic cucumber, and organic avocado.
- Use Organic Fennel or Herbs – If using organic fennel, remove the core and thinly slice the bulb. For extra flavor, soak slices in cold water for 10 minutes to mellow the taste. If using organic herbs, chop finely and sprinkle over the salad.
- Finish with Crunch – Sprinkle crispy organic chickpeas on top.
- Dress & Enjoy – Drizzle with citrus vinaigrette, toss gently, and serve.
Best enjoyed fresh! Refrigerate any leftovers in an airtight container and consume within 24 hours.
