Method

Recipe and image courtesy of 5aday.co.nz

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