Ingredients   

1 bunch kale, stems removed, cut into small pieces
1 carrot, grated
1 avocado, cubed
1 small beetroot, grated
¼ cup dried cranberries
1 400g tin chickpeas, drained and rinsed
1 radish, finely sliced
1 tablespoon oil

 
Dressing

¼ cup olive oil
3 tablespoons white wine vinegar
½ teaspoon minced garlic
Pepper to taste
 

Method    

In a frypan over medium heat, heat the oil and sauté the chickpeas for 3-5 minutes or until golden. Put aside

In a medium bowl, combine the kale, carrot, avocado, beetroot, cranberries, chickpeas and radish

In a small bowl, combine the dressing ingredients and stir well. Drizzle over salad and serve

Store leftover salad in the fridge