The Herbivore: Farmer’s Market Greens Salad with Coconut Chickpeas

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Nothing quite says summer like fresh veggies. And with the Flagstaff Community Market's return, we have access to a bounty of fresh, local vegetables and fruits. Whether you're searching for herbs, a bundle of bright flowers, or even local meats, you can find it every Sunday morning at 211 W Aspen Ave. Give back to the community while you're at it. By shopping at the Community Market, you're supporting local farmers and artisans too.

This month's Herbivore features an armload of spring greens, legumes, and fruit. This chickpea-cabbage-grapefruit-etc. salad offers a whole host of healthy vitamins and protein from the chickpeas to keep you energized through the day. Many of these ingredients are in season year-round as well. This salad is easily adjustable based on your individual preferences, so don't be afraid to experiment. A lightly medicated tahini dressing elevates the experience (and you!)

We would also like to highlight the addition of hemp seeds in this recipe. Hemp only contains trace amounts of THC (legally, under 0.3%), but offers a number of other benefits when consumed. This ingredient offers a ton of protein and has been shown to lower blood pressure. Furthermore, they contain a plethora of healthy amino and fatty acids. Hemp is truly versatile; it may be eaten raw, pressed into an oil, or baked. We are excited to include them in this recipe in their raw format, delivering a crunchy texture and delicious nutty flavor.

What you'll need for the salad: 

2 cups cooked chickpeas
1 cup of unsweetened coconut flakes
2 tablespoons of soy sauce
2 tablespoons sesame oil
1/4 teaspoon cayenne pepper
2 cups fresh broccoli florets
1/4 head of purple cabbage, shredded
1/2 cup parsley and cilantro, chopped
2 red grapefruits, segmented
2 ripe avocados
Handful of chia seeds, hemp seeds and pine nuts
Optional: Nutritional yeast or parmesan cheese

What you'll need for the dressing:

2 tablespoons tahini sesame paste
2 tablespoons medicated olive oil
1 teaspoon soy sauce
Juice from 1 lemon
2 teaspoons fresh, grated ginger
salt & pepper


Preheat oven to 425 degrees F. On 1 large baking pan, spread the chickpeas and coconut flakes evenly. Toss with soy sauce, sesame oil, and cayenne pepper. Then, bake until the coconut is lightly browned and the chickpeas are crispy, occasionally stirring the mixture.

To prepare the dressing, simply whisk all the ingredients listed above. You may also use a food processor to ensure all ingredients are fully mixed.

In a large bowl, toss the kale with the medicated olive oil. Using clean hands, massage the kale. This will soften its texture, which can be a little crunchy when raw! Add some salt, the cabbage, broccoli, parsley, and cilantro. Then, gently fold in the grapefruit and avocado.

Divide into bowls, and top with the coconut chickpeas, chia seeds, hemp seeds and pine nuts.