Mix the salad 15 minutes before eating so the dressing can slightly break down the kale and flavour the veggies.

Equipment Needed

Measuring cups and spoons, mandolin slicer or box grater, meal prep containers and a baking sheet


To make the dressing, combine the chia seeds, chopped garlic, hemp seeds, chopped green onion, Dijon mustard, olive oil, red wine vinegar, the juice of half a lemon, maple syrup and sea salt and pepper to taste in a blender.

Purée until smooth, transfer into six portion cups and set aside.

Cook the quinoa according to package instructions and let cool completely.

Wash and dry the kale, then tear into bite-size pieces.

Shred the carrots and cabbage, slice the tomatoes in half and rinse the chickpeas. 

To assemble the salad place the kale, quinoa, carrots, cabbage, pecans, tomatoes and seeds into a meal prep container.

Add the dressing portions to each container and store in the fridge for up to five days.