Supergreen Salad

Recipe:

Supergreen salad + herby houmous

PLANT-BASED | GLUTEN FREE

Total time: 30 mins
Serves: 2

Our Supergreen Wrap is out in stores… and we couldn’t resist turning it into a at-home salad recipe! Packed with all the plants, and herby goodness you've been loving 🌱

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INGREDIENTS

Salad: 

• 320 g cavolo nero (kale), finely chopped 

• ¼ tsp salt 

• 2 small white cabbages, shredded 

• 240 g cooked quinoa 

• 120 g avocado, diced 

• 80 g cucumber, diced 

• 480 g chickpeas, drained 

• 4 tbsp (60 ml) olive oil 

• 2 tsp smoked paprika 

• 2 tsp garlic powder 

• 2 tsp dried thyme 

• Salt & pepper, to taste 

• 8 tsp toasted seeds (sunflower, pumpkin, or sesame) 

• Extra parsley and chives, chopped, for garnish 

Herby Houmous: 

• 56 g chickpeas 

• 28 g vegan mayo 

• 16 g parsley, chopped 

• 7 g chives, chopped 

• 2.8 g garlic puree 

• 4 g lemon juice 

• Salt & pepper, to taste 

Dressing: 

• 24 g French dressing (store-bought or homemade)

METHOD

• Massage cavolo nero with a pinch of salt until slightly softened. Shred cabbage and set aside. 

• Toss chickpeas with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Roast at 200 °C for 20–25 minutes until crisp. 

• Blend chickpeas, vegan mayo, parsley, chives, garlic puree, lemon juice, salt, and pepper until smooth. 

• In a large bowl, combine cavolo nero, cabbage, cooked quinoa, avocado, cucumber, and roasted chickpeas. 

• Dollop with herby houmous, drizzle with French dressing, sprinkle toasted seeds, and garnish with extra parsley and chives. 

• Toss lightly and serve immediately.