I’ve been hearing people talk of fall for a good two weeks now. I will unashamedly admit that I am NOT a fall person. Sweaters aren’t cozy. They are itchy. Mittens just prohibit proper hand movement. Hats lend to hat hair. Scarves are binding. And I’m not even a huge hot drink person (not lattes for this chick – pumpkin spice or otherwise).
Sure, when I was a kid, fall was fun. I enjoyed ushering in a new school year. And jumping in piles of leaves was quite fun. And I have always looked forward to Halloween. But the older I got, the more it just reminded me that winter was around the corner. And growing up in Southwestern Ontario meant cold, harsh winters.
So even though I live in Northern California and there is no fall that I am able to detect here, I never got over my dislike of winter. This salad is my homage to summer, which forever lives in my heart 😉
The sweet/sourness of the pineapple mixed with the lime leaves your tongue tingling for more. The roasted chickpeas add good flavour and a crunch factor. **To save time, make your roasted chickpeas ahead of time.
The star of this salad is the roasted chickpea topping.
Pineapple Avocado Salad with Roasted Chickpeas (makes 3 large salads or 4 small)
1 cup of cooked quinoa (I cooked mine in veggie broth for some flava flav)
8-10 cups of kale, washed, trimmed & torn into bite-sized pieces (lemon juice + evoo)
3 cups of pineapple, chopped
1 medium avocado, diced
1/4 cup of chopped cilantro
fresh lime juice
1/2 tsp each of cumin, coriander & paprika
salt & pepper to taste
I portioned my kale into 3 separate containers and kept everything separate so it would keep longer – I suggest dressing everything right before you eat it (or the morning of for lunch). Squeeze a bit of juice from a lemon onto the kale, add a touch of olive oil and massage it in until the kale softens. Allow the kale to marinate while you chop your pineapple and avocado. Place 1/3 of the pineapple & avocado into a bowl adding the cilantro, the juice from 1/4 of a lime with the cumin, coriander & paprika with the salt and pepper and stir until well combined. Layer 1/3 of the cooked quinoa onto the kale, then the pineapple and avocado mixture & finally the roasted chickpeas.
Roasted Chickpeas (this recipe makes extra)
1 cup of cooked chickpeas, dried really well with a paper towel
1/2 tsp of olive oil
1/4 tsp each of garlic powder, coriander, cumin and paprika
salt & pepper to taste
Preheat the oven to 375F and line a baking sheet with parchment paper. Add the chickpea, oil & spices to a mixing bowl and stir until combined. Pour the dressed chickpeas onto your prepared baking sheet into a single layer, spaced out. Roast for 40 minutes, stirring once halfway through. Just be sure to keep an eye on them for the last several minutes to ensure they don’t burn. Once cooled, add a couple tbsp to your salad. Keep the chickpeas in an airtight container on the counter and it will keep for 5 days.
Enjoy this salad while you can, before it’s all squash, pumpkin and all things cinnamon 😉
Do you like fall?
I’m sharing this recipe with Healthy Vegan Fridays & Plant Based Potluck Party