Baby kale would also work in this salad instead of spinach.

Equipment Needed

Measuring cups and spoons, large salad bowl, mixing bowl, whisk, knife and a cutting board


Preheat the oven to 350°.

Drain and rinse the chickpeas and place them in a large sauté pan.

Add the avocado oil and a liberal seasoning of salt and pepper to taste.

Roast in the oven for 45 minutes or until crispy.


To make the dressing, combine the Dijon mustard, maple syrup, olive oil and balsamic vinegar in a bowl and season with salt and pepper to taste. 

Whisk thoroughly to combine.

Add the spinach, shredded purple cabbage, halved cherry tomatoes, crumbled goat cheese, roasted chickpeas, and the maple Dijon dressing to a large bowl and mix with tongs.

Serve and enjoy!

For more GoodLife Kitchen Protein Alternative recipes try: