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Detox Salad with Greens, Roasted Chickpeas and Beet

Packed with nutritious and alkalising greens and vegetables, this salad is also satiating and has a delicious crunch and texture from roasted chickpeas and lightly toasted seeds.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 2 cups kale roughly chopped
  • 1/2 cup fresh mixed greens chard, arugula, spinach, beet greens or any available
  • 1 small broccoli head finely chopped
  • 1 medium beet cut into cubes
  • 1/2 medium head red cabbage finely chopped
  • 1 red onion diced
  • 1 avocado peeled, pitted and cut into slices
  • 1 tbsp cup lightly toasted walnuts crushed
  • 1 tbsp lightly toasted mixed seeds
  • 5-4 fresh mint leaves
  • 1 tbsp hemp hearts
  • 2 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • Pinch sea salt
  • For the roasted chickpeas
  • 1 cup cooked chickpeas you can use canned
  • 1 tsp turmeric powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 2 tsp coconut oil


  • Preheat the oven to 175C/356F.
  • Add the chickpeas onto a baking sheet lined with parchment paper.
  • Add the spices and drizzle with coconut oil, toss to combine and roast for 20 minutes, until they turn crunchy on the outside.
  • Remove from the oven and set aside to cool.
  • In a large bowl add the vegetables, avocado, chickpeas, greens and seeds, and mix to combine.
  • Drizzle with lemon juice and olive oil, season with salt and toss to combine.
  • Set aside for 10 minutes to allow the flavours to combine, then serve.