For those looking to strengthen their immune system during COVID-19 season, this gluten-free and vegan salad is an immunity quick-fix.
“This recipe is packed with delicious superfoods like chickpeas, kale, and blueberries that are rich in nutrients like vitamin A, vitamin C, calcium, iron, and antioxidants. All these nutrients have been shown to critically affect our body’s immune response, and getting them regularly through food is a must,” he said.
Time: 15 minute
➢ 1 bunch (2-3 cups) of raw kale leaves
➢ 1 cup of boiled or canned chickpeas
➢ 1 cup thinly sliced strawberries
➢ 1/2 a cup of chopped onion
➢ 1 cup blueberries (or 1/4th cup of dried blueberries)
➢ 1/4 cup sunflower seeds (or seeds of your choice)
For the Chia Balsamic Dressing
➢ 1/3 cups of water
➢ 3 tablespoons of balsamic vinegar
➢ 1 clove of garlic, finely minced
➢ 1 tablespoon of chia seeds
➢ 1/4 teaspoon of table salt
1. First, prepare the salad dressing by tossing all the ingredients in a mixing bowl. Whisk all the ingredients together by hand using a spoon for a thinner consistency. Alternatively, pulse all ingredients in a blender for a thicker texture.
2. Keep the dressing mixture aside and it will naturally thicken as the chia seeds absorb water and swell up.
3. Wash, massage, and tear up the kale by hand into bite-sized pieces. Drain the boiled or canned chickpeas and add them to the bowl of shrunken and softened kale. Add onion, strawberries, and blueberries to the mix.
4. Toss the dressing into the salad mixture, and evenly coat all the ingredients. Sprinkle sunflower seeds over top.