Chickpea Quinoa Avocado Kale Salad 

This salad is positively majestic, packing outrageous levels of healthy nutrition and filling, nourishing, plant-based protein. It makes a perfect entrée alone, or for a larger meal, paired with a light soup and whole grain crackers. It is also deal to pack along when you need a delicious, sustaining meal at work or school. Toss with Sunny Citrus Salad Dressing. Fabulous for entertaining too! Makes 4 generous servings

Ingredients:

• 4 cups kale, washed, dried, de-stemmed and chopped
• 1 15 oz. can of organic chickpeas, drained
• 1 cup cooked organic white quinoa
• 1/2 sweet red onion, thinly sliced
• 1/2 cup crumbled vegan feta cheese (such as Rebel, Violife, or Follow Your Heart) or firm tofu, dried and crumbled
• 1/2 cup sliced raw almonds or chopped raw hazelnuts
• 1/4 cup thinly sliced radishes (optional)

Directions:

Place prepared kale in a large salad bowl and massage with clean hands briefly to soften. Add all remaining ingredients except nuts. Toss with Sunny Citrus Dressing and toss well. When serving, top with chopped nuts. Voila!