Cannalife Kale, Brussel Sprout and Chickpea Salad

We love this hearty Kale, Brussel Sprout and Chickpea salad. Can’t wait to hear your thoughts ūüôā

  • 1 can chickpeas, drained, rinsed and dried
  • 2 tbsp extra virgin olive oil
  • 1-3/4 tsp garam masala spice blend
  • 1/4 tsp kosher salt
  • 1 large bunch curly Kale, compost large stems, wash, and tear curly leaf into bite size pieces
  • 1 lb brussel sprouts
  • 1 cup finely grated parmigiana reggiano
  • 2/3 a cup chipotle aioli dressing (store bought works just fine)
  • 1/4 cup lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tbsp finely minced garlic
  • fresh ground pepper to taste
  • 1 tbsp of Cannalife Botanicals Infused Olive Oil¬†

**Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC

 Preheat oven to 350F.   Place chickpeas on a small baking sheet, pat dry.  
Drizzle chickpeas with 2 tbsp of your olive oil, be sure they are fully coated by rolling around on sheet.   Sprinkle the garam masala spice blend and 1/4 tsp kosher salt and continue to roll around till fully coated.roast in oven until browned and crisped.  Check at 15 minutes and give a small stir to be sure all sides crisp.  Place aside to cool.  Keep oven hot

Place all torn Kale in large bowl, drizzle with 1 tbsp

 Cannalife Botanicals Infused Olive oil, massage into leaves until entirely coated.  Set aside and allow oil to sit with kale at room temp.

Wash Brussel sprouts and discard of outermost layer.   Peel sprouts into a separate bowl until you cannot peel anymore.  Slice remainder of mini sprouts into a separate bowl in thin slices. 

Heat large cast iron pan until hot, add sprout leaves and cook until slightly charred and wilted.  Place onto separate baking sheet and allow to cool.  Do same process with sliced mini sprouts.  I like to place entire cast iron pan into oven to finish of the mini sprouts and get them nice and brown. This should take 3-5 minutes.  be sure to check !  Also place aside to cool on same cookie sheet with Brussel leaves.

In a small bowl whisk together the chipotle aioli, lemon juice, 3 tbsp olive oil,1/2 tsp salt, pepper  and minced garlic.  Drizzle over kale, mix thoroughly with tongs, add brussel sprouts, remaining dressing, and chickpeas.  Mix thoroughly and transfer to serving platter.  Shave extra parmesan onto plated salad and serve!

If you would like a stronger salad simply use Cannalife Botanicals Infused Olive Oil to roast your chickpeas as well.

Dish by Trich

I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking
time to cook and let things simmer and really bring out
flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.