HIPPIE CHOPPED SALAD

Hippie Chopped Salad image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

1 bunch lacinato (a.k.a. dinosaur kale, thick stems removed and leaves chopped bite-size)
4 cups shredded red cabbage (about 1 small head, quartered and cored))
3 navel oranges (supremed (reserve juice for dressing)*)
1 small red onion (thinly sliced)
1 medium red bell pepper (cored, seeded and thinly sliced)
1 medium yellow bell pepper (cored, seeded and thinly sliced)
1 15-ounce can chickpeas (garbanzo beans), drained
1/3 cup sunflower seeds
1/3 cup pepitas (hulled pumpkin seeds)
1/4 cup freshly squeezed orange juice (use reserved juice from supremed oranges)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

To a very large bowl, add the kale, cabbage, orange segments, onion, and bell peppers. Mix well with your hands, salad tongs, or wooden spoons. Top with the chickpeas, sunflower seeds, and pepitas.
Make the dressing. In a small bowl, combine the orange juice, vinegar, Dijon, salt, and pepper. Mix briskly with a whisk until combined.
Pour the dressing over the salad. Mix with tongs or two wooden spoons until well-combined. Serve.
Keeps refrigerated, covered, for 2-3 days.