My friend told me about a kale and beet salad at Whole Foods that he loved, but felt guilty eating because the dressing was high in fat. So, I decide to make a low-fat, vegan version of that same delicious salad.
To eliminate some fat, I like to use aquafaba in place of the oil. Aquafaba is the liquid that comes from a can of chickpeas. One tablespoon of olive oil has 119 calories, whereas one tablespoon of aquafaba has only 3. The chickpeas in the salad dressing also provide a creaminess factor without any added processed fats. And this is easy to custom – just add more aquafaba to the dressing if you like your dressing thinner and less if you like your dressings thicker.
I also added pure moringa powder to the dressing, which gives it a beautiful green color and also adds a earthy taste and extra doses of fiber and iron. This salad dressing is basically a fountain of superfoods.
The dressing goes wonderfully with kale, leeks, beets, and lentils. The slightly crispy leek slices add a great dimension of flavor and add a rather elegant twist to the whole salad. Also, if you don’t like beets, feel free to replace them with roasted sweet potatoes instead.
- 1 cup chickpeas
- 1/4 -1/2 cup aquafaba (liquid from a can of chickpeas)
- Generous twists of freshly ground black pepper
- 2 cloves of garlic
- 1 Tbsp + 1 tsp rice vinegar
- 1 Tbsp low-sodium soy sauce or liquid amines
- juice from half a lemon
- 1 tsp cumin
- 1 tsp Kuli Kuli Pure Moringa Powder
- 1 large leek, sliced width wise
- 4 small beets peeled and quartered
- 3 Tbsp of aquafaba
- 1 tsp freshly ground black pepper
- 4 cups of kale chopped
- 2 cups of cooked green lentils
- Preheat the oven to 400°F and line a cookie sheet with parchment paper or a silicon mat.
- In one large bowl, mix the quartered beets with the aquafaba and pepper until the beets are coated with the aquafaba and pepper.
- Place the beets on half of the baking sheet and the leeks on the other half of the baking sheet. Sprinkle the leeks with a bit of black pepper.
- Bake the beets and leeks for 20-25 minutes until the leeks are a bit crispy looking. Remove the leeks from the oven and bake the beets for another 20-30 minutes until the beets are fully cooked.
- While the vegetables are baking, make the dressing by blending all the dressing ingredients together in a blender.
- In a large mixing bowl, squeeze a little bit of lemon juice over the chopped kale and massage the lemon juice into the kale for about a minute or two. This takes some of the bitterness out of the kale.
- When the beets and leeks are finished baking, add them to the kale along with the lentils.
- Pour in the dressing and stir everything together until well combined.
- Serve in big salad bowls and enjoy! 🙂