Nearly every color of the rainbow is represented in this salad with kale, crunchy bell peppers, juicy oranges, and more. Chickpeas, sunflower seeds, and pepitas add protein and crunch! All that and oil-free too.
4cupsshredded red cabbageabout 1 small head, quartered and cored)
3navel orangessupremed (reserve juice for dressing)*
1small red onionthinly sliced
1medium red bell peppercored, seeded and thinly sliced
1medium yellow bell peppercored, seeded and thinly sliced
115-ounce can chickpeas (garbanzo beans), drained
1/3cupsunflower seeds
1/3cuppepitashulled pumpkin seeds
Dressing:
1/4cupfreshly squeezed orange juiceuse reserved juice from supremed oranges
1/4cupbalsamic vinegar
2tablespoonsDijon mustard
1/2teaspoonkosher salt
1/2teaspoonground black pepper
Instructions
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.